Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 11.79 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 500grams rump steak, sliced into strips
- 2tablespoons canola oil, divided
- 3 cloves garlic, peeled and minced
- 5centimeters ginger, peeled and sliced into matchsticks
- 1 large red chilli, thinly sliced
- 1.80L beef stock, made with 2 stock cubes, hot
- 300grams egg noodles, fresh
- 4 medium spring onions, sliced, tops reserved
- 1tablespoons soy sauce, reduced salt
- 300grams spinach, sliced
- 1tablespoons toasted sesame oil (to taste)
Description
Quickly seared rump steak makes a delicious topping for spicy beef broth based ramen.
Method
Step 1 of 5
Heat a large griddle pan on the highest setting. Toss the beef strips in a bowl with half of the oil and cook for 2 minutes on each side. Remove from the pan and set aside.
Step 2 of 5
Heat the rest of the oil in a deep pan, stir in the garlic, ginger and half of the chilli and cook for 2 minutes.
Step 3 of 5
Pour over the stock, bring to the boil and reduce the heat. Simmer for 10 minutes.
Step 4 of 5
Bring the soup back to the boil, add the noodles and cook for 4 minutes, stir in the spring onions and cook for 2 minutes. Season with soy sauce to taste.
Step 5 of 5
Serve in bowls with steak, chilli, spinach, spring onion tops and a drizzle of sesame oil on top.
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