Beef Ramen
SERVES
4
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
20
MINUTES
CUISINE
COURSE
Main
Method
Put the garlic, ginger and lemongrass in a pan with the stock and add the star anise, soy sauce, lime juice, whole red chilli and coriander stalks.
Bring to a simmer over a medium heat and cook for 15 minutes to allow the flavours to infuse. Strain into a clean pan. This can be covered with clingfilm and kept in the fridge or is perfect for freezing.
Add the ramen noodles and shitake mushrooms and simmer for 2-3 minutes until just tender. Stir in the spinach until just wilted.
To serve, divide the ramen among warmed bowls and top with the beef, pak choy, sugar snaps and beansprouts. Scatter over with the coriander, chilli rings and seaweed. Garnish with the lime wedges to serve.
Ingredients
2 garlic cloves, very thinly sliced
5cm piece fresh root ginger, peeled and thinly sliced
1 lemongrass stick, trimmed to 10cm and crushed
2 x 400ml cartons fresh beef stock
2 star anise
4 tbsp soy sauce
juice of 1 lime, plus extra wedges to garnish
2 mild red chillies, 1 whole and 1 thinly sliced into rings
20g fresh coriander, leaves picked and stalks reserved
200g ramen noodles
100g shitake mushrooms, sliced
500g baby spinach leaves
2 baby pak choy, finely sliced
100g sugar snap peas, halved
225g lean beef escalopes, thinly sliced
25g fresh beansprouts
1 x 40g packet toasted nori seaweed crisps, shredded
Method
Put the garlic, ginger and lemongrass in a pan with the stock and add the star anise, soy sauce, lime juice, whole red chilli and coriander stalks.
Bring to a simmer over a medium heat and cook for 15 minutes to allow the flavours to infuse. Strain into a clean pan. This can be covered with clingfilm and kept in the fridge or is perfect for freezing.
Add the ramen noodles and shitake mushrooms and simmer for 2-3 minutes until just tender. Stir in the spinach until just wilted.
To serve, divide the ramen among warmed bowls and top with the beef, pak choy, sugar snaps and beansprouts. Scatter over with the coriander, chilli rings and seaweed. Garnish with the lime wedges to serve.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.