Marinated Beef Ramen (Hong Shao Niu Rou Mian) Recipe by kajinのだんな
Marinated Beef Ramen (Hong Shao Niu Rou Mian) Cooking Instructions 1 Marinate the beef in all the ★ ingredients for 30 minutes. Cut the bok choy (or other greens) into bite-sized pieces. 2 This is the Sichuan peppercorn used in the ★ ingredients. It's a type of Chinese pepper that's now easier to find in the US. 3 This is chili bean paste (doubanjiang), a spicy fermented soybean paste mainly produced in Sichuan and Anhui provinces. It's easy to find in stores. 4 This is a special 20-year-old Shaoxing wine, but for cooking, just use regular cooking wine or sake. 5 Add 3 cups (about 700 ml) water to a pot and bring to a boil. Add the kombu to make a broth. 6 Remove the kombu, then season the broth with all the ☆ ingredients. Use salt as the main seasoning. Since you'll add more ingredients later, keep the flavor on the lighter side. 7 This is a type of clear Chinese soup base called qingtang, so only add a little soy sauce to keep the broth light in color. 8 Cook the noodles according to the package instructions. (I used Mizusawa udon from Gunma, but ramen noodles work well too.) 9 While the noodles are cooking, heat sesame oil in a frying pan and cook the marinated beef from step 1. 10 Once the beef is mostly cooked, add the marinade and bok choy. Stir-fry briefly until the greens are just wilted. 11 Place the soup from step 7 and the cooked noodles into serving bowls. 12 Top with the beef and bok choy mixture (including the sauce), then add plenty of green onions and cilantro. 13 Finally, adjust the amount of dried red chili pepper to your taste. 1 Marinate the beef in all the ★ ingredients for 30 minutes. Cut the bok choy (or other greens) into bite-sized pieces. 1 Marinate the beef in all the ★ ingredients for 30 minutes. Cut the bok choy (or other greens) into bite-sized pieces. 2 This is the Sichuan peppercorn used in the ★ ingredients. It's a type of Chinese pepper that's now easier to find in the US. 2 This is the Sichuan peppercorn used in the ★ ingredients. It's a type of Chinese pepper that's now easier to find in the US. 3 This is chili bean paste (doubanjiang), a spicy fermented soybean paste mainly produced in Sichuan and Anhui provinces. It's easy to find in stores. 3 This is chili bean paste (doubanjiang), a spicy fermented soybean paste mainly produced in Sichuan and Anhui provinces. It's easy to find in stores. 4 This is a special 20-year-old Shaoxing wine, but for cooking, just use regular cooking wine or sake. 4 This is a special 20-year-old Shaoxing wine, but for cooking, just use regular cooking wine or sake. 5 Add 3 cups (about 700 ml) water to a pot and bring to a boil. Add the kombu to make a broth. 5 Add 3 cups (about 700 ml) water to a pot and bring to a boil. Add the kombu to make a broth. 6 Remove the kombu, then season the broth with all the ☆ ingredients. Use salt as the main seasoning. Since you'll add more ingredients later, keep the flavor on the lighter side. 6 Remove the kombu, then season the broth with all the ☆ ingredients. Use salt as the main seasoning. Since you'll add more ingredients later, keep the flavor on the lighter side. 7 This is a type of clear Chinese soup base called qingtang, so only add a little soy sauce to keep the broth light in color. 7 This is a type of clear Chinese soup base called qingtang, so only add a little soy sauce to keep the broth light in color. 8 Cook the noodles according to the package instructions. (I used Mizusawa udon from Gunma, but ramen noodles work well too.) 8 Cook the noodles according to the package instructions. (I used Mizusawa udon from Gunma, but ramen noodles work well too.) 9 While the noodles are cooking, heat sesame oil in a frying pan and cook the marinated beef from step 1. 9 While the noodles are cooking, heat sesame oil in a frying pan and cook the marinated beef from step 1. 10 Once the beef is mostly cooked, add the marinade and bok choy. Stir-fry briefly until the greens are just wilted. 10 Once the beef is mostly cooked, add the marinade and bok choy. Stir-fry briefly until the greens are just wilted. 11 Place the soup from step 7 and the cooked noodles into serving bowls. 11 Place the soup from step 7 and the cooked noodles into serving bowls. 12 Top with the beef and bok choy mixture (including the sauce), then add plenty of green onions and cilantro. 12 Top with the beef and bok choy mixture (including the sauce), then add plenty of green onions and cilantro. 13 Finally, adjust the amount of dried red chili pepper to your taste. 13 Finally, adjust the amount of dried red chili pepper to your taste. 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