Luxury Steak Ramen (Print Version)
# Ingredients:
→ Broth
01 -
1 shallot, cut into four pieces
02 -
5-6cm chunk of ginger, chopped into slices
03 -
3 garlic cloves, left whole
04 -
1 carrot, roughly chopped into chunks
05 -
2 spring onions, cut into thin slices
06 -
600ml high-quality beef stock
07 -
1 tablespoon soy sauce
08 -
1 tablespoon rich gochujang
09 -
1 tablespoon toasted sesame oil
10 -
1 tablespoon sweet Kecap Manis
11 -
1 tablespoon salty miso paste
→ Toppings
12 -
1 egg
13 -
2 sirloin steaks
14 -
1 pak choi, split in half lengthways
15 -
200g rice noodles
16 -
1 red chili, finely sliced into rings
17 -
Few sprigs of coriander
18 -
Handful of shiitake mushrooms, cut into slices
19 -
1 tablespoon fried shallots (optional)
20 -
1 teaspoon soy sauce
21 -
1 teaspoon sweet Kecap Manis
22 -
1 teaspoon black sesame seeds
23 -
1 teaspoon sesame oil, if you want to add it
# Instructions:
01 -
Put all the broth ingredients in a big pot and heat it on medium. Stir every so often and simmer for at least 30 minutes, an hour is even better.
02 -
Place your egg in a pot filled with cold water, bring it to a boil, and cook for six minutes exactly. Cool it immediately in ice water, then peel it once it's cool.
03 -
In a frying pan over medium heat, cook the mushrooms and pak choi until they're golden brown. Set them aside for later.
04 -
Sear your steaks in a hot pan for about 1-2 minutes per side. Let them rest for 3 minutes before slicing.
05 -
Follow the instructions on the noodle package to cook them, then drain the water.
06 -
Strain the broth, then place noodles in bowls and pour the piping hot broth over them. Add the sliced steak, halved egg, mushrooms, and pak choi on top.
07 -
Sprinkle the bowls with the chopped chili, coriander, black sesame seeds, crispy shallots, and drizzle with a bit of sesame oil if you're feeling fancy.
# Notes:
01 -
A highlight dish at Gordon Ramsay's cooking school.
02 -
Let the broth simmer longer if you want bolder flavors.
03 -
Great pick for an elegant yet simple meal.