Beef Ramen

Get slurping with this Japanese classic. Top with a soft boiled egg and fresh chilli for an authentic touch.

The ingredient of Beef Ramen

• 600g diced beef fat trimmed cut into 4cm pieces
• 1 4 cup salt reduced soy sauce plus 2 tablespoon extra
• 2 tablespoon oyster sauce
• 2 tablespoon brown sugar
• 2 garlic cloves finely chopped
• 4cm piece ginger sliced
• 2 star anise
• 2l 8 cups salt reduced beef stock
• 1 4 cup white miso paste
• 200g shiitake mushrooms sliced
• 4 free range eggs
• 270g ramen noodles
• sesame seeds to serve
• coriander sprigs to serve
• sliced red chilli to serve
• sriracha sauce to serve

The Instruction of beef ramen

• in a medium saucepan add beef 1 4 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 u00bc to 1u00bd 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

Nutritions of Beef Ramen

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