Kyle’s Steak Ramen
Ingredients (Recipe for two ramen bowls)
- 4 x chestnut mushrooms
- 2 x Knorr Beef Stock jelly pot
- 1 x litre boiling water
- 1 x small head of broccoli
- 2 x pack choi, halved
- 4 x carrots
- 100g beansprouts
- 2 x nests of egg noodles
- 2 x lean sirloin steak (marinated in a tablespoon of Worcester Sauce and
two tablespoons of low salt soy sauce for two hours)
- 2 x soft boiled eggs, peeled and halved
Melt the stock pots in the litre of boiling water, then add to a large pan
or wok, bring to the boil and begin to reduce.
Prepare all the vegetables as you wish.
Remove the steaks from the marinade and pour the marinade into the
boiling stock pan to heighten the depth of flavour.
Add the carrots and pak choi to the broth first and cook for a couple of
minutes before adding the rest of the vegetables.
Bring a frying pan up to heat and cook the steaks to your preference,
though Kyle highly recommends medium rare which he cooks for two
minutes either side and rests for five minutes.
Meanwhile, soft boil the eggs in boiling acidic water for six minutes.
Add the noodles into the broth pan and cook out.
Slice the steaks as you wish and once the noodles have cooked, it’s time
to build your Ramen!
Using tongs, place the noodles in the middle of the bowl and place all
the veg around the edges. Kyle then passed his broth through a sieve
to remove all the small pieces of veg.
Using a ladle, pour the broth into the two bowls, top with the steaks and
the soft egg and garnish how you wish,
Kyle opted for coriander and