Beef ramen
5
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
This hearty beef and noodle soup is packed with Japanese-inspired flavours. It’s perfect for when you want a meal on the table in less than half an hour.
Ingredients
Dried shiitake mushrooms
40 g
Beef stock cube
1 individual, to make 4 cups (1L) stock
Tamarind puree
1 tbs
Miso paste
1 tbs
Caster sugar
2 tsp
Sriracha sauce
1 tbs
Canola oil
2 tsp
Beef sirloin steak, raw
400 g, (buy 450g), fat trimmed
Shelf fresh udon noodles
180 g
Bean sprouts
200 g
Fresh coriander
½ cup(s), leaves, coarsely chopped
Green shallot(s)
2 individual, cut into thin strips
Sesame seeds
1 tbs, toasted (see tip)
Instructions
1
1 Place mushrooms in a bowl and pour over 2 cups (500ml) boiling water. Soak for 5-6 minutes. Drain, reserving the soaking liquid. Discard stalks and chop any larger mushrooms. Set aside.
2
Heat stock in a large saucepan. Stir tamarind puree and miso paste into stock. Add sugar and sriracha and bring to a simmer. Add mushrooms and reserved liquid and warm over a gentle heat.
3
Heat oil in a large deep frying pan over high heat. Season steaks with salt and pepper and cook for 3 minutes on each side or to your liking. Transfer to a plate and set aside to rest for 5 minutes. Cut into 1cm-thick slices.
4
Meanwhile, add noodles to stock and heat through.
5
Divide bean sprouts between 4 large, deep bowls and ladle over broth and noodles. Top with sliced sirloin and serve sprinkled with coriander, shallots and sesame seeds.
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