FOOD
Epic Roast Beef Ramen
Tender roast beef over top crisp cabbage and savory ramen is a hard thing to resist.
FOOD
Epic Roast Beef Ramen
Tender roast beef over top crisp cabbage and savory ramen is a hard thing to resist.
Ingredients
Epic Roast Beef Ramen
- 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
Toppings
- Sliced welsh onion
- Egg yolk
- Thinly-sliced nori
- Kaiware (sprouted daikon radish seeds)
Steps
Epic Roast Beef Ramen
- 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.
- Boil the ramen following the directions on the package.
- Cut roast beef into slices.
- Transfer ramen to a bowl and top with the stir-fried vegetables and roast beef slices.
Roast Beef
- 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.
- Wrap in foil and let it sit for 15 minutes.
Toppings
- Garnish with welsh onions, egg yolk, kaiware and nori strips.