Beef Ramen

Instructions

1. 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.

2. 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.

3. 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.

4. Strain the Broth

   • Strain the broth through a fine-mesh sieve to remove the solids.

   • Set the smooth broth aside.

5. Cook the Ramen Noodles

   • Cook Ramen Noodles according to package instructions.

   • Drain the noodles and set them aside.

6. 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.

7. 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.

8. Serve

   • Serve the beef ramen hot and enjoy!