@Flora
Beef Ramen is a hearty noodle soup made with 500 ml Beef Stock simmered with Lemongrass, 1 Shallot, 3 Garlic Cloves, and 1 medium Carrot. It’s served with seared Beef Steaks, Ramen Noodles, and soft-boiled Eggs, then garnished with Green Onions and 1 tsp Sesame Seeds. The broth is flavored with Soy Sauce, Olive Oil, Salt, Pepper, Chili Flakes, and Fresh Herbs for a warm, satisfying meal.
500 milliliters
2
1
2
1
2
2
1 teaspoon
50 grams
1
3
Prepare the Steak
Season Beef Steaks with Salt and Pepper.
Heat a pan with Olive Oil over medium-high heat.
Sear the steaks on both sides until medium-rare (about 3–4 minutes per side).
Remove the steaks and let them rest for 5 minutes.
Butter and Herb Bath
Return the rested steaks to the pan.
Add 50 grams Butter and Fresh Herbs.
Spoon the melted butter over the steaks for 2–3 minutes while basting.
Remove the steaks and set aside.
Prepare the Broth
In a large pan, heat Olive Oil.
Sauté the sliced Shallot, 3 Garlic Cloves (sliced), and smashed Lemongrass for 2–3 minutes until fragrant.
Add the sliced Carrot and cook for another 2 minutes.
Season with Salt, Pepper, and Chili Flakes.
Stir in Soy Sauce to taste and cook for 1 minute.
Pour in 500 ml Beef Stock (add water if more liquid is needed).
Let the broth simmer for 10 minutes.
Strain the Broth
Strain the broth through a fine-mesh sieve to remove the solids.
Set the smooth broth aside.
Cook the Ramen Noodles
Cook Ramen Noodles according to package instructions.
Drain the noodles and set them aside.
Prepare the Eggs
Place Eggs in a pot and cover with water.
Boil for 6 minutes for soft-boiled eggs.
Transfer the eggs to cold water, peel, and slice each in half.
Assemble the Ramen
Divide the cooked Ramen Noodles into bowls.
Pour the hot, strained broth over the noodles.
Slice the Beef Steaks and arrange them on top.
Add the halved Eggs to each bowl.
Garnish with 2 Green Onions (chopped) and 1 tsp Sesame Seeds.
Optionally, sprinkle extra Chili Flakes if desired.
Serve
Serve the beef ramen hot and enjoy!