Beef Ramen
Rated 5.0 stars by 1 users
Servings
2
Prep Time
20 minutes
Cook Time
35 minutes
Delicious and ever so nourishing, this beef ramen recipe combines runny boiled egg, succulent bavette steak, tangy ginger, crunchy spring onions and more to offer an explosion of flavour in just one mouthful.
Ingredients
Directions
Peel the ginger and slice into matchsticks, crush the garlic and remove the skin
Add the ginger, garlic and star anise, sugar and tamari to the simmering broth. Don't let the broth boil too violently for too long, you want it nicely simmering
Put a large and a small pan on and boil water in both
In the large pan cook the noodles according to the packets instructions
In the small pan once the water is boiling, add the egg and continue to boil for 4 minutes exactly. Once the 4 minutes is up, remove the egg and rinse under the cold tap so it's easy to handle. Then gently peel, doing your best to keep the whites intact
Heat a small frying pan/griddle pan on a very high heat (ideally use cast iron but if not use a little rapeseed oil). Once the pan is almost smoking add the bavette steak whole. Do not move around, leave it as is and let it sear on one side for 2 minutes, turn it over and repeat. You want the outer edge to be fully seared and the centre to be extremely rare. Don't worry this will cook a little more once it's in the broth
Once seared, remove the steak carefully and place on a plate to rest for 10 minutes
Slice the cabbage and spring onions - slice the cabbage into long strips sideways so they look like little crêpe streamers, keep the spring onions reasonably whole and as much of the green as possible. Slice them in half widthways to keep them intact
When there are only 10 minutes to go, sieve the broth removing the star anise, ginger and garlic so you're left with a silky smooth consistency
Add in the spring onions to the broth. Cook for 5 minutes then add the cabbage
Now rested, slice the bavette steak into thin slices displaying the rare interior, place the now cooked noodles in the bottom of 2 large bowls, slice the boiled eggs carefully in half and place next to the steak
Using tongs, place the spring onions and cabbage into the bowls, arrange the beef on top carefully
Finally, pour the broth over the beef ensuring the noodles are swimming