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Rachael whips up a healthy Japanese-inspired menu with two late-summer salads and a deeply flavored ramen packed with peppers, spicy greens + sliced steak.
As she says, the meal is right in the middle between light and really substantial. The sliced steak, roasted shishito and sweet pepper ramen bowl is served with two great salads. Both are so simple that if you watch them being made on the show, you really don't even need a recipe. You can prepare the tomato salad with any variety you find in the grocery store. And it's the perfect time of year to take advantage of late-summer squash, which stars in the shaved zucchini and yellow squash salad. Listen to Rach: "You could just eat these two salads for dinner and be a really happy person."
Pro Tip from Rach: If you don't have time to make your own beef stock or bone broth, don't worry. You can get great quality versions from the store or delivered right to your house.
- 5 medium tomatoes, orange, pink or red flesh (To peel by marking skin w X and blanching 30 seconds or not to peel is up to the cook!), sliced into thin wedges
- ½ red or white onion or 1 large shallot, very thinly sliced
- A handful of shiso or basil leaves, chiffonade or thinly sliced
- 1 teaspoon sugar
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce or shoyu
- 2 teaspoons EVOO
- 1 teaspoon toasted sesame oil
- 2 tablespoons toasted sesame seeds or sesame and black sesame seeds combined
- 10-12 long sweet peppers and red hot peppers combined, ¾ pound
- 6-8 ounces shishito peppers
- Non-aerosol cooking spray
- 2 teaspoons toasted sesame oil
- 4 cloves garlic, thinly sliced
- 1 ½ inches ginger, peeled and chopped
- ¼ cups miso paste
- ¼ cup Shaoxing or dry sherry
- 3 tablespoons smoked shoyu or smoked soy sauce
- 2 quarts beef bone broth
- 1 ½ pounds flank steak, cut into 4 portions
- Salt and pepper or pepper blend
- 9 ½-12 ounces ramen noodles (3 to 4 servings)
- 1 bunch scallions, sliced on bias
- 4 cups watercress or other spicy green
- Togarashi (Japanese 7-spice) or toasted sesame seeds
- 1 ¼ to 1 ½ pounds small late-summer squash, zucchini and yellow, very thinly sliced or mandolin sliced
- Juice of 2 limes
- 2 jalapeño or other chili peppers of choice, thinly sliced or chopped
- 2 tablespoons mint, chopped
- A handful of shiso or basil, thinly sliced
- 3 tablespoons EVOO
- Salt to taste
For the tomato salad, arrange tomatoes and onion or shallots on platter, scatter over the shiso or basil leaves, whisk up dressing and top salad. Garnish with sesame seeds.
For the ramen, heat oven to 500°F. Halve the sweet peppers and red chilies and seed them. Stem the shishitos, but leave them whole. Spray with oil to coat and roast to charred and tender. Remove from oven and drizzle with sesame oil.
Heat a cast-iron skillet over medium to medium-high heat.
Place a soup pot on the stove and add the garlic, ginger, miso, rice wine or sherry, smoked soy sauce and broth, heat over medium and whisk in miso.
Pat meat dry. Season with salt and pepper, spray hot cast-iron skillet or meat and cook to tender, 7 to 8 minutes for medium rare, let stand a couple of minutes. Thinly slice against grain.
Cook ramen to package directions, drain.
Add noodles to wide shallow bowls and fill half-full with broth, arrange thinly sliced beef, lots of peppers, scallions and some spicy greens, top with a little more broth and sprinkle with sesame seeds or 7-spice on peppers.
For the zucchini salad, combine all ingredients and let stand 15 minutes before serving.