Beef ramen recipe
Chilli steak noodle broth A simple yet impressive steak ramen-style noodle bowl for one or two – slices of griddled sirloin and quick-pickled onions in a richly flavoured broth. ½ small red onion, finely sliced1 tsp caster sugar1 tsp white wine vinegar ½ small red onion, finely sliced 1 tsp caster sugar 1 tsp white wine vinegar 1½ tbsp sunflower oil1 banana shallot, or ½ small red onion, finely sliced2–3 garlic cloves, finely sliced20g/¾oz fresh root ginger, finely chopped1 tsp five-spice powder500ml/18fl oz chicken stock, made with ½ chicken stock cube4 tsp dark soy sauce, plus extra if preferred1 tbsp Thai fish sauce, plus extra if preferred2 tbsp chilli jam 1½ tbsp sunflower oil 1 banana shallot, or ½ small red onion, finely sliced 2–3 garlic cloves, finely sliced 20g/¾oz fresh root ginger, finely chopped 1 tsp five-spice powder 500ml/18fl oz chicken stock, made with ½ chicken stock cube 4 tsp dark soy sauce, plus extra if preferred 1 tbsp Thai fish sauce, plus extra if preferred 2 tbsp chilli jam 1 tsp sunflower oil, for greasing200g/7oz sirloin steak, fat removedpinch Chinese five-spice powder70g/2½oz dried medium egg noodles small handful fresh corianderflaked sea salt and freshly ground black pepper 1 tsp sunflower oil, for greasing 200g/7oz sirloin steak, fat removed pinch Chinese five-spice powder 70g/2½oz dried medium egg noodles small handful fresh coriander flaked sea salt and freshly ground black pepper Method To make the pickled onions, put the sliced onion in a small bowl and mix with the sugar and vinegar. Set aside.To make the broth, heat the oil in a large, deep frying pan and fry the shallot (or red onion) and garlic for 3–4 minutes, or until softened. Add the ginger and five-spice powder and cook for a few seconds more, stirring constantly.Pour in the chicken stock and add the soy sauce, fish sauce and chilli jam. Bring the liquid to a gentle simmer and cook for 3–4 minutes. Adjust the seasoning to taste, adding a little extra fish sauce or soy sauce if needed.For the steak, preheat a lightly oiled cast iron griddle over a high heat. Season the beef on both sides with a little salt, black pepper and five-spice powder. Griddle the steak on each side for 1½–2 minutes, depending on its thickness. Transfer to a board and leave to rest for 4 minutes.Cook the noodles in a saucepan of boiling water for 3–4 minutes, or according to the packet instructions, stirring occasionally. Drain and place into a warmed, wide shallow bowl. Ladle the broth on top of the noodles. Slice the steak and arrange in the bowl. Drain the pickled onions and scatter on top. Garnish with fresh coriander and serve immediately. To make the pickled onions, put the sliced onion in a small bowl and mix with the sugar and vinegar. Set aside. To make the pickled onions, put the sliced onion in a small bowl and mix with the sugar and vinegar. Set aside. To make the broth, heat the oil in a large, deep frying pan and fry the shallot (or red onion) and garlic for 3–4 minutes, or until softened. Add the ginger and five-spice powder and cook for a few seconds more, stirring constantly. To make the broth, heat the oil in a large, deep frying pan and fry the shallot (or red onion) and garlic for 3–4 minutes, or until softened. Add the ginger and five-spice powder and cook for a few seconds more, stirring constantly. Pour in the chicken stock and add the soy sauce, fish sauce and chilli jam. Bring the liquid to a gentle simmer and cook for 3–4 minutes. Adjust the seasoning to taste, adding a little extra fish sauce or soy sauce if needed. Pour in the chicken stock and add the soy sauce, fish sauce and chilli jam. Bring the liquid to a gentle simmer and cook for 3–4 minutes. Adjust the seasoning to taste, adding a little extra fish sauce or soy sauce if needed. For the steak, preheat a lightly oiled cast iron griddle over a high heat. Season the beef on both sides with a little salt, black pepper and five-spice powder. Griddle the steak on each side for 1½–2 minutes, depending on its thickness. Transfer to a board and leave to rest for 4 minutes. For the steak, preheat a lightly oiled cast iron griddle over a high heat. Season the beef on both sides with a little salt, black pepper and five-spice powder. Griddle the steak on each side for 1½–2 minutes, depending on its thickness. Transfer to a board and leave to rest for 4 minutes. Cook the noodles in a saucepan of boiling water for 3–4 minutes, or according to the packet instructions, stirring occasionally. Drain and place into a warmed, wide shallow bowl. Cook the noodles in a saucepan of boiling water for 3–4 minutes, or according to the packet instructions, stirring occasionally. Drain and place into a warmed, wide shallow bowl. Ladle the broth on top of the noodles. Slice the steak and arrange in the bowl. Drain the pickled onions and scatter on top. Garnish with fresh coriander and serve immediately. Ladle the broth on top of the noodles. Slice the steak and arrange in the bowl. Drain the pickled onions and scatter on top. Garnish with fresh coriander and serve immediately. Recipe tips Freeze any leftover broth to make this dish super-speedily the next time. This makes a very generous serving for one or a lighter meal for two.