Fillet steak ramen
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
- Dietary
- Dairy-freeNut-free
Treat yourself to this quick and luxurious noodle soup featuring a quick soy-cured egg yolk and seared steak.
Ingredients
- 2 free-range egg yolk
- soy sauce, enough to cover the egg yolk
- 500ml/18fl oz beef stock
- 2 tbsp miso paste
- 3 garlic cloves, thinly sliced
- 2 red chillies, chopped
- 1 tbsp peeled and thinly sliced ginger
- 200g/7oz fillet steak
- 2 tbsp vegetable oil
- 5 shiitake mushrooms
- 4 oyster mushrooms, cut into 4
- 100g/3½oz cavolo nero, stalks removed and shredded
- 1 carrot, peeled and shredded
- 3 baby corn
- 100g/3½oz egg noodles
- salt and freshly ground black pepper
- 6 spring onions, cut into 3cm/1in batons, to serve
- 2 tsp toasted sesame oil, to serve
- 1 sheet nori, toasted and chopped, to serve
- 1 tbsp crispy chilli oil, to serve
- 1 tbsp toasted sesame seeds, to serve
Method
Carefully place the egg yolk in enough soy sauce to cover the yolks, and leave for 40 minutes to slightly cure.
Meanwhile, heat the beef stock, miso paste, garlic, chilli and ginger in a saucepan and bring to a gentle simmer, this will take 10 minutes.
Season the fillet steak well with salt and pepper. Heat the oil in a frying pan on a high heat and sear the steak on all sides for a few minutes until evenly coloured. Remove from the pan and keep warm.
In the same pan, fry the mushrooms to colour and soften, this will take 2–3 minutes.
Cook the cavolo nero, carrot and baby corn in the broth for 5 minutes.
Cook the egg noodles according to pack instructions.
To serve, slice the steak. Put the noodles in a serving bowl, add the vegetables, sliced steak, the yolk and spoon in the hot broth. Top with the spring onions, sesame oil, soy sauce to taste, nori and chilli oil. Sprinkle over the sesame seeds.
