Quick Beef Ramen

I do have a lot of love for a proper ramen and do enjoy it frequently in some of my favourite ramen spots. I’ve not yet made a proper ramen as such at home, so definitely something for me to try at some point. This quick beef ramen recipe though really did hit the spot, even if it is a bit of a ‘cheat’. I got the recipe from an old BBC Good Food magazine and changed it up a little – I griddle cooked my stake, instead of adding it to the stock  to boil. I also used beef stock instead of vegetable stock, and since I had Chinese leaf to use up I didn’t use any pak choi this time around, which was a nice variation. Finally, I used wholemeal noodles and to serve I added a few drops of reaper chilli oil and a generous sprinkle of togarashi chilli powder. Funnily enough, the online version of this recipe is closer to my adaption of the printed version! See my adapted recipe below.

More in noodles & soups: Quick miso dumpling soup; Steak & Vietnamese noodle salad; Plum & Hoisin Duck.

Quick Beef Ramen

Serves 2 | Prep 10 mins | Cook 15 mins
Easy | Dairy Free

Beef-Ramen-1

You’ll need:

  • 1½ l beef stock;
  • 6 thin slices peeled fresh ginger;
  • 1 large red chilli, halved lengthways;
  • 1 bunch spring onion, finely sliced;
  • 1 sirloin steak, trimmed;
  • 1 tbsp sunflower oil;
  • 1 tbsp soy sauce;
  • 250g Chinese leaf, sliced or pak choi, quartered;
  • 300g wholemeal noodles;
  • Togarashi chilli powder & chilli oil to serve (optional).

Place the stock, ginger, chilli and spring onions in a large saucepan and bring to the boil. Meanwhile, heat a griddle pan until very hot and brush the steak with the oil and soy sauce. Griddle the steak for 2 mins each side for medium-rare. Transfer to a chopping board and leave to rest for 3 mins, then thinly slice.

Add the Chinese leaf or pak choi to the stock, then the noodles, bring to the boil and simmer for 5 mins until tender and the noodles have cooked. Ladle the stock, noodles and pak choi into large serving bowls and top with thin slices of steak. Serve with togarashi chilli powder and/or chilli oil, if you like.

Adapted from BBC Good Food magazine, issue October 2006, original recipe available online here.


Previously on the blog:

1 post has been published to Food Notes on Jul 16th in a previous year:

== 2018 ==
* Food Notes little guide to London : https://foodnotesdotblog.wordpress.com/2018/12/28/food-notes-little-guide-of-london/

Steak & Green Bean Stir Fry

A good stir-fry is perfect for a quick dinner after a busy day. Usually requires a little effort and combines a good and healthy mix of veg, regardless if you are having a meat or vegetable variety. This particular stir-fry took less than 30 minutes from the start of prep to serving and it was just what I needed after coming home a bit late. It’s also a relatively simple stir-fry which packs just enough flavour and is really no fuss. Feel free to add some chilli and garlic for a bit more kick as well as more veg to make it a bit more colourful. For the recipe below, I took my inspiration from Waitrose magazine, issue January 2018 and their “Japanese-style beef and broccoli noodles”. You can find the original recipe on the Waitrose website.

Steak & Green Bean Stir Fry

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Serves 2 | Takes 30 mins | Easy

You need:

  • 1 tbsp sunflower oil;
  • 2 onions, sliced;
  • 100g folded rice noodles OR 200g straight to wok noodles;
  • 200g green beans, trimmed;
  • 2 tbsp light soy sauce;
  • 2 tbsp rice wine vinegar;
  • 1 tsp cornflour;
  • beef steaks (about 275g), thinly sliced;
  • 2cm fresh root ginger, sliced into matchsticks;
  • handful coriander, roughly chopped;
  • 1/2 tbsp sesame seeds, toasted, to serve (optional).

Method:

  1. If using folded rice noodles, soak them in hot water as per pack instructions (about 5 mins). Mix the soy sauce, vinegar, cornflour and 2tbsp water and set aside.
  2. Heat the oil in a wok. When hot, add the onions and cook for 5-10 minutes until browned and softened. Add the steak and ginger and cook for 2 minutes or until browned on all sides. Add the green beans for another 2-3 minutes until they start to soften a little bit. Finally, add the soy sauce mixture and the noodles. Stir fry everything for another minute or so until everything is well covered by the sauce.
  3. Serving: split between two plates, top with the chopped coriander and the sesame seeds.