Photo of Beef ramen by WW

Beef ramen

Points® value
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.


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


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


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


  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.


To toast sesame seeds, put them in a dry frying pan over a medium heat for 3-4 minutes, stirring constantly, until golden brown.