Ribeye Ramen

A quick and easy ramen recipe with a comforting noodle broth, seared ribeye steak and veggies to keep you cozy on a cold winters day.

Ribeye Ramen

Recipe

Preparation: 5 minutes

Cooking: 25 minutes

Ready in: 30 minutes

Variations: Substitute ribeye steak with sirloin or rump steak.

Servings: 2

INGREDIENTS 

350g ribeye steak

200g ramen/fine egg noodles

1 carrot, julienned 

2 baby pak choi, halved lengthways

Red chilli flakes

2 soft boiled eggs, halved

Spring onions, for garnish

Black sesame seeds, for serving (optional)

Broth:

4 cups chicken stock

4 garlic cloves, crushed

6cm piece fresh ginger, grated

5 spring onion stalks, sliced (white parts only reserve green for garnish)

1 red chilli, whole

1/4 cup soya sauce

1/4 cup mirin

150g exotic mushrooms

METHOD: 

1. In a saucepan, add the stock, ginger, garlic, spring onions, chili, soy sauce and mirin. 

2. Stir, cover and bring to the boil over a medium high heat. Lower the heat to medium and let it simmer for 20 minutes. 

3. In the meantime, grill the steak in a smoking hot pan with sesame seed oil, turning to cook for 3 minutes on each side

4. Leave the meat to rest for half its cooking time. Slice into slivers and sprinkle with chilli flakes.

5. Strain the stock to remove the spring onions and chilli, then return to the saucepan. 

6. Add the mushrooms, carrots, pak choi and noodles to the broth and cook noodles according to the package timing instructions, about 3 minutes.

7. Evenly divide the hot stock and noodles between the two bowls and top with slices of ribeye steak, pak choi greens, carrots, soft boiled eggs and any other toppings you like. Garnish with spring onions, sesame seeds and enjoy!

Recipe development and food styling for Karan Beef.

Photographed by Hendrik Steytler.