Tender slices of perfectly cooked sirloin steak served over springy ramen noodles in a rich savoury broth, topped with sautéed mushrooms, fresh chilli, spring onions and crisp radishes for a restaurant-style Japanese-inspired noodle bowl.
Japanese
Overview
Description
Tender slices of perfectly cooked sirloin steak served over springy ramen noodles in a rich savoury broth, topped with sautéed mushrooms, fresh chilli, spring onions and crisp radishes for a restaurant-style Japanese-inspired noodle bowl.
Prep 20 min
Cook 25 min
Serves 2
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Preparation
Ingredients
2 250g
sirloin steaks
2 nests
ramen noodles
1
beef stock cube
1
vegetable stock cube
1 tsp
crunchy chili mash
2 dashes
dark soy sauce
1 cup
chopped mushrooms
3
spring onions, finely sliced
1
red chili, finely sliced
4
radishes, finely sliced
1 handful
fresh parsley
Cooking
Instructions
1
Remove the steaks from the refrigerator at least 30 minutes before cooking to allow them to come to room temperature. Pat dry thoroughly with kitchen paper and season generously on both sides with salt and freshly ground black pepper.
2
Meanwhile prepare all of the vegetables. Thinly slice the spring onions, radishes and red chilli. Roughly chop the parsley and set everything aside ready for serving.
3
Slice the mushrooms into bite-sized pieces. Heat a frying pan over medium-high heat with a little vegetable oil and cook the mushrooms for 6–8 minutes until well browned and their moisture has evaporated. Remove from the pan and keep warm. Optionally season with some BBQ spices for extra flavour.
4
Add the beef & veg stock cube to a pot and cover with water from the kettle until the stock cubes dissolve, add the chili mash followed by the dark soy sauce and stir. Bring to a gentle simmer and allow the broth to cook for around 10 minutes so the flavours combine.
5
Bring a separate saucepan of water to the boil and cook the ramen noodles according to the packet instructions, usually around 3–4 minutes. Drain well and divide between two warmed serving bowls.
6
Heat a heavy frying pan or cast iron skillet until smoking hot. Add a little oil before placing the steaks into the pan. Cook for around 2½–3 minutes per side for medium-rare, adjusting the cooking time depending on thickness and your preferred level of doneness.
7
Transfer the steaks onto a board and allow them to rest for at least 5 minutes. Resting is essential as it allows the juices to redistribute throughout the meat. Slice the steaks thinly across the grain just before serving.
8
Return the cooked mushrooms to the broth for a minute to warm through before carefully ladling the hot broth over the noodles.
9
Arrange the sliced steak neatly over one side of each bowl. Add the mushrooms alongside the steak before topping with sliced spring onions, fresh chilli, radishes and parsley.
10
Finish with a final twist of cracked black pepper and serve immediately while the broth is piping hot.