Epic Roast Beef Ramen

Tender roast beef over top crisp cabbage and savory ramen is a hard thing to resist.


  • 1 package shoyu ramen
  • 1 tablespoon sesame oil
  • 150 grams cabbage, cut into bite-sized pieces
  • 200 grams bean sprouts
  • 1/2 teaspoon garlic, grated
  • 1 teaspoon chicken bouillon granules
  • 1 teaspoon sake
  • 1/2 teaspoon sugar
  • White pepper
  • Roast beef:
  • 1/2 teaspoon vegetable oil
  • 300 grams beef round, room temperature
  • 1/2 teaspoon grated garlic
  • 1/2 teaspoon grated ginger
  • 1 teaspoon soy sauce
  • Salt
  • Black pepper
  • Topping:
  • Sliced welsh onion
  • Egg yolk
  • Thinly-sliced nori
  • Kaiware (sprouted daikon radish seeds)


  1. Season beef with grated garlic, grated ginger, soy sauce, salt and black pepper. Heat vegetable oil in a frying pan and cook beef on all sides over medium heat for about 10 minutes.
  2. Wrap in foil and let it sit for 15 minutes.
  3. Heat sesame oil in a frying pan over medium heat. Stir-fry cabbage and bean sprouts until they start to wilt. Add in grated garlic, chicken bouillon granules, sake, sugar and white pepper and stir-fry for another minute.
  4. Boil the ramen following the directions on the package.
  5. Cut roast beef into slices.
  6. Transfer ramen to a bowl and top with the stir-fried vegetables and roast beef slices.
  7. Garnish with welsh onions, egg yolk, kaiware and nori strips.