Speedy Beef Ramen
Deep, glossy broth steaming up off the bowl, pink-centred beef draped across the noodles, jammy yolks spilling gold, and a final drizzle of sesame oil catching the chilli flakes and spring onion as it hits the table.
Ingredients
Serves 4- 1litre chicken stock
- 300 gdried egg noodles
- 3cloves garlic, finely sliced
- 15 gfresh ginger, finely grated
- 2 tbspsoy sauce
- 2 tbspwhite miso paste
- 1 tbspsesame oil
- 200 gpak choi, quartered lengthways
- 300 gbeef sirloin steak, thinly sliced
- 1 tbspvegetable oil
- 2eggs
- 3spring onions, thinly sliced
- 1 tspchilli flakes
- 1 tbspsesame seeds, toasted
- Fine salt, to taste
- Black pepper, to taste
Method
- Lower the eggs into a pan of well-salted boiling water and cook for exactly 6 minutes. Lift them straight into a bowl of iced water; the shock stops the cook dead and keeps the yolks jammy. Peel and halve only when you're ready to plate.
- Bring the stock to a gentle simmer with the sliced garlic and ginger. Cook for 5 minutes until the garlic softens. Whisk in the miso, soy sauce and sesame oil.
- Taste the broth and add a little more soy only if it tastes flat.
- Add the noodles and cook according to the packet, adding the pak choi for the final 3 minutes so the stems soften.
- Meanwhile, pat the beef slices dry with kitchen paper. Season the beef generously with salt and pepper before it hits the pan. Heat the vegetable oil in a stainless or cast iron frying pan over high heat until it shimmers and you see the first wisp of smoke.
- Sear the beef in two batches in a single layer; don't crowd the pan or the slices steam in their own juices instead of taking on a proper crust. 30 seconds each side is all you need: deep brown outside, blushing pink within. Lift onto a warm plate to rest.
- Splash a ladle of the hot broth into the empty sear pan and swirl for 20 seconds, scraping up the brown stuck bits with a wooden spoon. Tip this beefy, glossy liquid back into the broth pot; that's the deglaze working for you, free flavour you'd otherwise wash down the sink. Taste; adjust.
- Ladle the noodles, pak choi and steaming broth into four deep bowls. Drape the seared beef over the top and nestle one egg half in each bowl, yolks facing up. Scatter over the spring onions, toasted sesame seeds and chilli flakes.
Per serving
- kcal
- 586
- protein
- 38.5g
- fibre
- 4.5g
- carbs
- 62g
- fat
- 20.9g
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