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Beef ramen

Beef ramen

Total Time
20 min
10 min
10 min
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.


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)


  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.


Toast sesame seeds in a dry frying pan over a medium heat, stirring for 3-4 minutes or until golden brown. Serve with steamed Asian greens such as bok choy or wombok (Chinese cabbage).