Beef ramen
7
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
Tesco Ingredients Dried Shiitake Mushrooms
40 g
Asda Udon Noodles
500 g
Beef stock cube(s)
1 cube(s), to make 1 litre stock
Asda Tamarind Paste
15 g
Miso
1 tablespoon(s)
Caster Sugar
2 teaspoon(s)
Blue Dragon Hot Chilli Sauce
1 tablespoon(s)
Vegetable Oil
2 teaspoon(s)
Beef sirloin steak, lean, raw
450 g
Beansprouts
200 g
Coriander, fresh
2 tablespoon(s), roughly chopped
Spring Onions
2 medium, trimmed and sliced, to garnish
Sesame Seeds
1 tablespoon(s), toasted, to garnish
Instructions
1
Put the mushrooms in a bowl and pour over 500ml boiling water. Leave to soak for 5-6 minutes. Drain, reserving the soaking liquid, and chop any larger mushrooms. Set aside.
2
Meanwhile, cook the noodles to pack instructions and heat the stock in a large pan. Stir the tamarind and miso pastes into the stock, then add the sugar and sriracha and bring to a simmer. Add the mushrooms and the reserved liquid and warm over a gentle heat.
3
Heat the oil in a large frying pan over a high heat. Season the steaks to taste and cook for 3 minutes on each side, or to your liking. Transfer to a plate and set aside to rest for 5 minutes, then cut into 2cm-thick slices.
4
Meanwhile, add the cooked udon noodles to the stock and heat through.
5
Divide the bean sprouts between 4 large, deep bowls and ladle over the broth and noodles. Top with the sliced sirloin and serve garnished with the coriander, spring onions and a sprinkling of sesame seeds.
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