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Beef Ramen

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Preparation time: 35 min
Serves 4 people
4.05 Average Rating

Fact: packet ramen noodles have never tasted so good. 

Get set for prepping this popular classic in an easy-to-follow recipe for success. What's not to love? Tantalising beef packed with authentic flavours, slurpy noodles and a photo-worthy finish… 

Finally, this is how to make delicious beef ramen like the pros – with a perfectly poached egg on top for that authentic touch.

Got your chopsticks ready?

Print Recipe
Published

Ingredients

  • 1 tbsp vegetable oil
  • 2 garlic cloves, crushed
  • 2cm piece ginger, peeled, grated
  • 1 long red chilli, deseeded, finely chopped, plus extra, sliced, to serve
  • 1L (4 cups) chicken stock
  • 2 tbsp salt-reduced soy
  • 2 tbsp rice wine vinegar
  • 1 cob of corn, husks and silk removed
  • 1 bunch broccolini, trimmed, halved lengthways 200g Swiss brown mushrooms, halved
  • 270g ramen noodles
  • 2 tsp vegetable oil
  • 400g eye fillet steak
  • 4 eggs
  • 2 green onions, thinly sliced diagonally
  • 1 tbsp toasted sesame seeds

Method

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  1. Heat oil in a large deep saucepan over medium heat. Add garlic, ginger and chilli. Cook for 2 minutes or until aromatic. Add chicken stock, soy sauce, rice wine vinegar and 3 cups of water and bring to the boil.
  2. Add corn and broccolini to stock. Cook broccolini for 2 minutes and corn for 5 minutes or until tender. Remove corn and place on a chopping board. Transfer broccolini to a bowl. Add mushrooms to stock and cook for 3 minutes. Remove with a slotted spoon to bowl with broccolini. Add noodles to stock and cook for 4 minutes. Cut kernels from corn.
  3. Meanwhile, heat a frying pan over a medium high heat. Rub oil over steak and season. Cook for 3-4 minutes each side for medium-rare. Transfer to a plate and stand for 10 minutes. Thinly slice.
  4. Bring a medium saucepan of water to the boil. Reduce heat to low, and when bubbles subside, use a spoon to stir the water until a whirlpool forms. Break an egg into a small bowl and gently slide into whirlpool. Cook for 3 minutes or until white is cooked. Use a slotted spoon to transfer egg to a plate. Repeat with remaining eggs.
  5. Place noodles and stock into serving bowls. Top with broccolini, corn, mushrooms, beef and an egg. Sprinkle with onions, sesame seeds and chilli. Serve.

Notes

A vegetarian alternative? You bet. Swap out the beef for tofu, and the chicken stock for vegetable stock. Done.

Nutrition Per Serve

  • 617g Serving size
  • 2090kJ 500kcal Energy
  • 38.3g Protein
  • 24.5g Total fat
  • 6.6g Saturated fat
  • 26.3g Carbs (total)
  • 3.9g Carbs (sugar)
  • 1520mg Sodium
  • 5.7g Fibre
  • 7.7µg Vitamin D

Reviews

Overall Rating

Average Rating: 4.05

56 reviews

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