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Ramen-Style Beef

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Try our take on the traditional Japanese ramen…a hearty and delicious bowl of comfort.

How to cook & Ingredients

25 minutes
10 minutes
Serves 4
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Ingredients 

300 g - 400 g Scotch Beef PGI feather blade steak, cut into thick strips

1 litre miso soup (made from a sachet) OR 2 tbsp miso paste dissolved in 1 litre of boiling water

1 thumb sized piece root ginger cut into tiny matchsticks

1 star anise

150 g udon noodles

2 tbsp groundnut oil

1 red pepper, thinly shredded

1 medium red chilli, sliced

100 g oriental mushrooms including shiitake or enoki

100 g chestnut closed cap mushrooms, sliced

200 g baby pak choi, thickly sliced

1 small bunch chives, chopped and 1 small handful picked coriander leaves (optional)

Cooking Method

  • Prepare the miso soup in a saucepan and add the ginger and star anise and set to simmer on a low heat.

    1
  • Cook the noodles according to the pack instructions, drain and set aside

    2
  • In a heavy based deep frying pan or wok heat a little groundnut oil until smoking and stir fry the beef strips for a minute or two, remove from the pan and keep warm, add a little more oil if necessary and stir fry the red pepper for one minute then add the chilli for a few seconds, stirring, then add to the meat to stay warm. Toss the mushrooms in the wok for a few seconds then add them to the simmering miso soup along with the pak choi.

    3
  • Divide the noodles between warm bowls, ladle over some soup and vegetables, top with some strips of beef, pepper and chilli, chives and coriander.

    4

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Serving Suggestion

Serve straight away with chopsticks and a spoon.

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