Beef ramen

This beef ramen is full of warmth and flavour with a chilli kick.

Full of vibrant flavours and a real chilli kick, this beef ramen is such a comforting dish and perfect for when you’re feeling a little under the weather. Feel free to swap the beef for chicken, tofu or prawns, or the rice noodles for egg noodles if that’s what you have to hand.

Ingredients (serves 4)

3 garlic cloves, roughly chopped

2.5cm piece ginger, peeled and chopped, plus 2 extra large slices

250g beef sirloin or rump steaks (frying steaks are best)

1 long red chilli

4 tbsp soy sauce

2 tbsp sesame oil

1 tbsp rice wine vinegar or white vinegar

11⁄2 tsp brown sugar

2 eggs

125g baby corn

2 spring onions, sliced

1.5 litres beef or chicken stock

3 tbsp fish sauce

250g rice noodles

Coriander leaves, to garnish

White and black sesame seeds, to garnish

Sea salt and freshly ground black pepper

Method

Put the garlic and ginger in a food processor and blitz to a fine paste. Tip into a bowl and combine with the beef, chilli and 2 tablespoons of the soy sauce. Add 1 tablespoon of the sesame oil, the vinegar and sugar, and leave to marinate for 30 minutes.

Put the eggs in a pan and cover with cold water. Bring to the boil and simmer for four minutes, drain and run under cold water. Peel as soon as the eggs are cool enough to handle and set aside.

Heat a pan over high heat and sear the beef for two to three minutes each side, until cooked to your liking. Take off the heat and slice up.

In a large, deep pan, heat the remaining sesame oil and fry the corn, spring onions and sliced ginger over high heat for two to three minutes. Add the stock and bring to the boil. Add the remaining soy and fish sauce, and season to taste with salt and pepper. Add the noodles and simmer for four to five minutes, until the noodles are cooked.

Ladle the soup and noodles between bowls and serve with the beef and half an egg on top. Finally, garnish with coriander leaves and sesame seeds, and serve.

Recipe courtesy of Leaner Fitter Stronger by Lloyd Bridger, Max Bridger, James Exton and Tom Exton (Vermillion, £16.99)