Jazz up a packet of instant ramen with this quick, easy and oh so tasty beef ramen noodle recipe that is ready to serve in less than an hour.
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Place a wire rack on a rimmed baking tray. Coat the steaks with 2 tsp of the oil and season. Heat a large frying pan over high heat. Cook the steaks for 1-2 mins each side for medium-rare or until cooked to your liking. Transfer to the prepared rack and set aside to rest for 10 mins.
Meanwhile, heat the remaining oil in a large saucepan over medium-high heat. Add the mushroom and cook, stirring occasionally, for 4 mins or until tender. Add the ginger and garlic and cook, stirring, for 1 min or until aromatic.
Add the stock, soy sauce, miso, sesame oil and 2 cups (500ml) water, whisking to dissolve the miso. Bring to the boil. Add the broccolini and cook for 2 mins or until almost tender.
Cook noodles following packet directions. Drain well.
Divide the noodles evenly among serving bowls and ladle over the mushroom and broccolini mixture. Top with sliced steak, carrot, egg and spring onion. Sprinkle with sesame seeds and crumbled nori.
You could use any type of your favourite Asian mushroom for this recipe.
COOK. STORE. SAVE.
Clever storage: To store your miso paste correctly, seal it with wrap and place in an airtight container in the fridge. You want to avoid it from coming into contact with air as much as possible. Stored in this way, it can be kept for up to 6 months.
It seems like everyone is travelling to Japan these days and it’s easy to see why: Japan has some of the best food in the world. Even the convenience food, such as instant ramen (noodles), are top quality and keep visitors hankering after more. Instant ramen is great when you need a quick bite to satisfy your hunger straight away, and the beauty of it is that you can customise and spruce it up with extra condiments, toppings and broth flavourings. When you add all these extra bits, it is transformed into a meal in its own right, just like in this recipe, which elevates the humble instant ramen with grilled scotch fillet steak, chewy yet crunchy shimeji mushrooms, sweet broccolini, and a broth that is packed with umami, thanks to the miso paste, beef stock, garlic and sesame oil, and is also fresh and light from the addition of ginger. Read on to discover tips on making this recipe, including how to cook beef for ramen and much more.
Here are some tips for putting together a beautiful bowl of beef ramen:
Choose a fattier cut of beef to bring that lush factor to the humble instant ramen. Think fillet mignon, scotch fillet, porterhouse or rib-eye.
If you’re watching your fat intake, leaner cuts like eye fillet, sirloin or rump are also super flavourful.
Cut the meat against the grain so that it’s tender when you eat it. Once the steak has rested, slice it across, instead of along, the grain. The grain refers to the lines you see all over the steak.
Remember to take the steak out of the fridge for around 30 minutes before you cook it, so that it comes to room temperature. This helps the meat to cook evenly and prevents the muscle fibres in the steak from seizing up when it hits that sizzling hot pan.
Almost any crunchy vegetable works in ramen. Chop them up into thin spears, about 10cm max in length, for ease of eating.
In Japan, restaurant ramen (the ramen that uses handmade noodles instead of instant noodles) often features what you call a ‘ramen egg’, which refers to an egg with a hard boiled white and jammy yolk that has absorbed the flavours of a soy-based marinade. If you want to cook your eggs to this consistency, here’s what to do. Boil some water in a saucepan. Place your eggs in the boiling water and cook for 6 minutes. Take the eggs out and place in a bowl of cold water and ice, allowing them to cool. Peel the eggs, slice them in half and place gently on top of your ramen to display the tangerine-orange, jammy yolk in all its glory.
Lean into ramen’s country of origin and go for Japanese toppings for your bowl of noodles. Add thinly sliced spring onion, leek, sweet pops of corn, bean sprouts or nori (seaweed). Feeling adventurous? Head to an Asian grocery store that stocks Japanese ingredients and hunt down menma (preserved bamboo shoots), or kamaboko, a thinly sliced pink and white seafood patty. If you’re in the mood for an all-out Japanese feast, make one or two delicious Japanese-style sides like prawn gyoza, miso braised leeks with edamame or smashed cucumber salad.
This ramen beef soup recipe is perfect when you want to make a comforting meal for 4 in under 1 hour. We’ve been singing the praises of ramen’s versatility, and here are some recipes that demonstrate just that: Curtis Stone’s mushroom ramen, Japanese ramen soup with pork and speedy prawn and mushroom ramen.