A hearty bowl of beef ramen with a rich, savory broth, tender noodles, and flavorful slices of beef, topped with simple, satisfying garnishes.
Recipe tags: beef base, easy difficulty, lunch, beef, stovetop
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 lb | boneless sirloin steak cut into ¼” slices |
| 5 TSP | Better Than Bouillon® Roasted Beef Base |
| 2 tbsp | olive oil divided |
| 3 cloves | garlic, minced |
| 1½ tbsp | minced ginger |
| 5 oz | shitake mushrooms |
| 6 tbsp | soy sauce |
| 1 tbsp | fish sauce |
| 4 cups | water (add 4 tsp Beef Base to make broth) |
| 4 servings | dried or fresh udon noodles |
| 4 | soft boiled eggs (optional) |
| sliced green onion (optional) | |
| thin sliced chili peppers (optional) | |
| lime wedge (optional) |
Directions
Add beef, 2 tbsp soy sauce, 1/2 tbsp ginger, 1 garlic clove minced, 1 tbsp BTB Beef Base, mix well and marinate for 30 mins.
Once marinated in a Dutch oven or large stockpot set over medium-high heat, heat 1 tbsp olive oil. Sear sirloin, flipping halfway through, for 1-2 minutes. Remove from pot and set aside.
In the same pot add remaining olive oil and sauté the remaining garlic and ginger for 2-3 minutes until fragrant.
Add sliced mushrooms, soy sauce, fish sauce, and broth to deglaze scrapping off the bits from the bottom of pan. Add back steak, bring to boil then reduce heat and simmer for 10 minutes.
While the broth is simmering, cook noodles per package instructions and in a separate pot bring 4 cups of water to a boil then add 4 eggs and boil for 6 minutes. Remove and add immediately to an ice bath, this will stop the egg from overcooking.
Once broth, noodles, and eggs are ready you can then assemble your ramen. Divide noodles equally into 4 bowls, add 1 cup of broth. Add 4 oz steak to each bowl along with mushrooms, then top with 1 egg sliced in half, chilies, green onion, and lime wedge.