Home » Beef Recipes » Beef Ramen
Beef Ramen
Serves: 4
Cook: 20 mins
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Equipment
- Large frying pan
- Chopping board
- grater
- measuring jug
- Scales
- 2 Saucepans
- Tablespoons
- vegetable knife
- Cooks knife
- garlic crusher
- tongs
- plate
- tin foil
- Colander / Large sieve
- 4 Serving bowls
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Ingredients
Broth base
- 2 NI Farm Quality Assured Sirloin steaks
- 1 Low salt Beef stock cub
- 750 ml Boiling water
- 1 Onion
- 1 Clove garlic
- Medium piece ginger
- 3 x 15 ml (3 tbsp) Fish sauce (Optional)
- 3 x 15 ml (3 tbsp) Reduced salt Soy sauce (Optional)
- 1 x 15 ml (1 tbsp) Rapeseed oil for frying
Garnish
- Pinch black pepper
- 500 g Ramen Noodles
- 1 Chilli
- 2 Scallions
- Small handful Coriander
- 2 - 4 Eggs
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Method
- Peel and finely slice onion. Peel and crush garlic. Peel and grate ginger
- Wash, deseed and slice chilli, wash and shred scallions, roughly chop coriander
- Boil eggs for 5 minutes
- Make the stock (Dissolve stock cube in 750 ml boiling water)
- Heat oil in pan until very hot. Sear the sirloins 3-4 mins on each side until browned all over (Exact time depends on how you like it)
- Allow to rest on plate, covered in foil until ready to serve
- In the same pan place ginger, onion, garlic, fish sauce, soy sauce and beef stock
- Bring to the boil and simmer 15 - 20 mins
- Cook 500g ramen noodles following the pack instructions, then drain and set aside
- Remove shell from eggs and cut in half
- Slice the meat
To Assemble:
- Divide the noodles between four bowls
- Top each with a quarter of the beef, scallions, chilli, coriander and boiled egg
- Carefully top each bowl with the hot beef broth and serve
