Beef ramen
This recipe for beef ramen is comfort in a bowl. It doesn't have to take hours to make, though. This version is ready in under 30 minutes and comes in at under 500 calories, making it achievable midweek.
- about 300g sirloin steakfat trimmed
- 3 tbsp soy sauceplus more for seasoning
- 1 tbsp mirin
- groundnut oil
- 1 litre chicken stock
- thumb-sized piece gingersliced
- 1 chilliseeded and sliced
- 1 clove garlicbruised
- 200g ramen noodles
- 1 carrotpeeled and shredded
- ½ Chinese leafshredded
- 50g beansproutsblanched
- 2 spring or onionssliced
- ½ small bunch to serve coriander
Nutrition: per serving
- kcal353
- fat6.2g
- carbs43.8g
- fibre4.1g
- protein29.8g
- salt4g
Method
step 1
Cover the steak with the soy sauce, mirin and 1 tsp groundnut oil. Fry the steak in a griddle pan for 2 minutes on each side, then rest it. Heat the stock in a pan, add the ginger, chilli and garlic and simmer gently for 5 minutes before taking out the garlic. cook the noodles, rinse under cold water and drain well. Add the noodles, carrot, chinese leaf and beansprouts to the stock and bring back to a simmer, season with soy sauce. Cook for 2 minutes until the chinese leaf has wilted, and divide between bowls. Slice the beef thinly and put on top. Scatter with coriander and spring onions and serve.
