Beef Ramen with Seared Steak, Pak Choi & Soft-Boiled Eggs

Beef Ramen with Seared Steak, Pak Choi & Soft-Boiled Eggs

A warming bowl of beef ramen with a rich, fragrant broth, tender steak, fresh vegetables and soft-boiled eggs. A simple way to turn everyday noodles into something special, using just two pans in your campervan.

Ingredients

• Sirloin steak
• Dry ramen noodles
• 2 eggs
• Pak choi, sliced
• Baby sweetcorn
• 1 thumb-sized piece of garlic, finely chopped
• 1 thumb-sized piece of fresh ginger, finely chopped
• 1 thumb-sized piece of fresh chilli, finely chopped
• Beef stock
• Water
• Soy sauce
• Fish sauce
• Rice wine vinegar
• Fresh coriander, stems and leaves separated
• A little oil, for frying
• Salt and black pepper

Method

Start by finely chopping the garlic, ginger and chilli.

Heat a little oil in a saucepan and gently fry the garlic, ginger and chilli over a low heat until softened and fragrant, taking care not to burn them.

Pour in the water and beef stock, followed by the soy sauce, fish sauce and a splash of rice wine vinegar. Add the coriander stems and slowly bring everything to a gentle simmer, allowing the flavours to develop.

Once the broth is simmering, carefully lower in the eggs and cook for seven minutes. Remove the eggs and place them straight into a bowl of cold water to stop the cooking. Set aside until you're ready to peel them.

Heat a second frying pan with a little oil and season the steaks with salt and black pepper. Sear over a high heat, turning halfway through, until nicely browned on the outside and cooked to your liking.

While the steaks are cooking, add the dry ramen noodles to the simmering broth and allow them to soften and cook through.

Once the steaks are ready, remove them from the frying pan and leave them to rest.

Using the same frying pan, add the sliced pak choi and baby sweetcorn. Fry for a couple of minutes, allowing the vegetables to pick up some of the flavour left behind by the steak. Add a splash of the ramen broth to the pan and let the vegetables gently steam until tender but still with a little crunch.

While the vegetables finish cooking, peel the cooled eggs and carefully slice them in half.

To build the ramen, lift the cooked noodles out of the broth and divide them between your serving bowls.

Arrange the pak choi and baby sweetcorn over the noodles, followed by the halved eggs.

Ladle over the hot, fragrant broth until the noodles are nicely covered.

Finally, slice the rested steak into thin strips and arrange over the top of each bowl. Finish with some freshly chopped chilli and coriander leaves.

Serve immediately while the broth is hot and the steak is still tender.