Ingredients
2 Wagyu 4oz Rump steaks
Sea salt and black pepper
1 pack Ramen noodles
4 cups beef stock
2 cloves garlic
1 teaspoon grated fresh ginger
1 tablespoon toasted sesame oil
1 tablespoon unseasoned rice wine vinegar
1 tablespoon fish sauce
Pinch of red pepper flakes
1 fresh chilli
5 tablespoons soy sauce
Spring onions
2 soft boiled eggs
1 tablespoon black and/or white sesame seeds
Method
- Season the steak generously with salt and pepper and set aside.
- Bring the beef stock to a simmer in a casserole dish over medium heat.
- Heat a large frying pan over medium heat and add the noodles. Add the garlic, ginger, sesame oil, vinegar, fish sauce, red pepper flakes, and 4 tablespoons of the soy sauce. Stir-fry for 5 minutes, or until the noodles turn brown from absorbing the sauce. Add the noodles and sauce to the pot with the stock.
- Return the frying pan to the hob and sear the steak for 3 minutes on each side. Remove and cover to keep warm and rest.
- Reduce the heat under the frying pan and add the mushrooms, the white parts of the green onions, and the remaining tablespoon of soy sauce. Stir-fry until soft.
- Divide the noodle mixture between the two bowls and top with the steak and the mushroom mixture. Pour in the broth. Finish each bowl with an egg, some sesame seeds, the green parts of the spring onions and some fresh red chilli.