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  • Serves 4
  • 20 mins

Ingredients

Broth Base

2 NI Farm Quality Assured Sirloin steaks              

1 low salt Beef stock cub

750 ml boiling water             

1 Onion         

1 clove Garlic             

Medium piece Ginger

3x15ml spoon (3 tbsp.)  Fish sauce  (optional)

3x15ml spoon (3 tbsp.) Reduced salt Soy sauce  (optional)

1x15ml spoon (1 tbsp.) rapeseed oil for frying

Garnish

Pinch Black pepper

500 g Ramen Noodles           

1 Chilli

2 Scallions

small handful Coriander                    

2-4 Eggs          

 

Equipment

Large frying pan, Chopping board, Grater, Measuring jug, Scales, 2 saucepans, Tablespoon, Vegetable knife, Cooks knife, Garlic crusher, Tongs, Plate, Tin foil, Colander / large sieve, 4 serving bowls.

Method

  1.      Peel and finely slice onion.  Peel and crush garlic.  Peel and grate ginger.
  2.       Wash, deseed and slice chilli, wash and shred scallions,  roughly chop coriander
  3.      Boil eggs for 5 minutes
  4.      Make the stock (Dissolve stock cube in 750 ml boiling water)
  5.      Heat oil in pan until very hot.   Sear the sirloins 3-4 mins on each side until browned all over (Exact time depends on how you like it)
  6.      Allow to rest on plate, covered in foil until ready to serve.
  7.      In the same pan place ginger, onion, garlic, fish sauce, soy sauce and beef stock
  8.      Bring to the boil and simmer 15 - 20 mins
  9.       Cook 500g ramen noodles following the pack instructions, then drain and set aside.
  10. Remove shell from eggs and cut in half
  11. Slice the meat

 

To Assemble:

  1. Divide the noodles between four bowls.
  2. Top each with a quarter of the beef, scallions, chilli, coriander and boiled egg
  3. Carefully top each bowl with the hot beef broth and serve

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