Spicy Beef Ramen
Get it while it's hot! So good and really easy to make. No need to go to a Japanese restaurant to enjoy a bowl of a delicious Spicy Beef Ramen.
- Prep time
- 1 hr
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 1/2 lb beef shoulder chunk
- 50 fluid ounces water
- 3 oz ramen noodle (or quick cooking egg noodle (uncooked))
- boiling water (- to cook ramen)
- 2 tbsp oil
- 1 clove garlic (- minced)
- 1 stalked green onion (- chopped (white part separated from green))
- 1 small carrots (- cut into cubes)
- 2+1/2 tbsp hoisin sauce
- 1/2 tbsp sriracha sauce
- 1 tbsp soy sauce
- 1 beef broth cube ((optional))
- a small bunch Pak Choi (- cut diagonally (or napa cabbage))
- 1/2 cup bean sprouts ((optional))
- dash of salt
Instructions
- 1
Place beef in a pot and fill with 1 1/2 Liter of water. Bring to a boil. Lower heat to low and cover the pot with lid. Let it cook for an hour or until meat is tender. Remove meat from the broth and transfer to a plate. The broth will also be used later.
- 2
Place ramen noodles in a big bowl. Pour boiling water making sure it is fully submerged. Let it stand for 5 minutes or until the ramen is cooked. Drain water and set aside.
- 3
In a pot, heat oil over high heat. Once the oil is hot, sear the beef for 1 minute each side. Remove from oil and transfer to a chopping board, cut into thin slices when ready to use.
- 4
In the same pot with oil over medium heat, add the garlic, white part of the green onions and carrots and cook for 3-5 minutes or until garlic and green onions are limp.
- 5
Add hoisin sauce, sriracha sauce, and soy sauce. Add a liter of the beef broth and beef broth cube. Bring to a boil and season with salt if needed and then cook until carrots are tender.
- 6
To assemble, divide noodles into 2 big bowls. Arrange slices of beef on top then add the Pak choi and bean sprouts. Pour in the soup (and carrots) then garnish with the green onions.