Beef Ramen
Ingredients
- 600 gram Diced beef fat trimmed, cut into 4cm pieces
- ¼ cup Salt-reduced soy sauce + 2 tbsp extra
- 2 tablespoon Oyster sauce
- 2 tablespoon Brown sugar
- 2 clove Garlic finely chopped
- 4 centimetre Ginger piece sliced
- 2 Star anise
- 2 litre Salt-reduced beef stock 8 cups
- ¼ cup White miso paste
- 200 gram Shitake mushrooms sliced
- 1 bunch Baby pak choy quartered lengthways
- 150 gram Snow peas thinly sliced
- 4 Free range eggs
- 270 gram Ramen noodles
- Sesame seeds, coriander sprigs, sliced red chilli, Sriracha sauce to serve
Method
In a medium saucepan add beef, ¼ cup soy sauce, oyster sauce, brown sugar, garlic, ginger, star anise and half the beef stock. Bring to a boil, regularly skimming impurities off the top, and simmer, uncovered, for 1 ¼ to 1½ hours or until the beef is tender and liquid reduced and thickened. Drain off most of the liquid and set meat aside, covered with foil to keep warm. Shred meat once cool enough to handle.
In a large saucepan add remaining beef stock, 1 cup (250ml) water, miso paste, remaining soy, mushrooms, pak choy and snow peas. Heat over medium-low, covered, for 5 minutes or until pak choy and snow peas are tender.
Meanwhile, cook eggs for 4 to 5 minutes in a medium saucepan of simmering water. Remove with a slotted spoon and place in a bowl of cold water. Once cool enough to handle peel eggs and cut into halves.
In the same pan of boiling water cook noodles according to packet instructions. Drain.
Divide noodles among bowls and ladle miso soup and vegetables over the top. Add beef mixture and eggs to bowl. Serve sprinkled with sesame seeds, coriander, chilli and Sriracha sauce, if desired.
Free Range Beef
33 cuts, all of them cut to order in the shop. Pick what the recipe asks for.
