Beef and Ramen Noodles (SO good)

black ramen bowl with beef and ramen noodles.

5 from 1 vote

Beef and Ramen Noodles (SO good)

This is my Beef and Ramen Noodles recipe and it's so delicious. The beef is slow cooked and melt in your mouth delicious.

Prep Time10

Cook Time2 30

Total Time2 40

Course: Dinner, Lunch, Main Course

Cuisine: Asian

Servings: people

Calories: 244kcal

Author: Emily Roz

Ingredients

400 g braising beef see further up the blog for beef cut suggestions
4 garlic cloves
2 inches ginger roughly sliced
1 red onion sliced into chunks
500 ml water
1 tablespoon light soy sauce
2 tablespoon dark soy sauce
1 teaspoon ground cumin
1 tablespoon brown sugar
½ tablespoon rice wine vinegar
2 portions ramen noodles
2 pak choi sliced into quarters and steamed in the microwave until al dente
sesame seeds
2 spring onions finely sliced

Instructions

Preheat your oven to 160c fan / 350F.
Get your braising beef and season generously with salt and pepper on all sides. Leave to rest for 10 minutes while you prepare your vegetables and aromatics.
Drizzle vegetable oil in an oven-proof pan on medium/high heat and once hot, add in your beef. Fry on each side for 2 minutes until golden and seared. Remove the beef and set aside, reduce heat to medium.
Add in your red onions, garlic, and ginger. Fry for a few minutes until aromatic.
Add back in the beef followed by the light soy sauce, dark soy sauce, ground cumin, 1 tablespoon brown sugar and 500ml water. Give everything a mix, then cover with a lid or aluminium foil and place in a preheated oven 160c fan/350F for 2 hours.
After two hours, the beef should be pull apart delicious! So, tear apart the beef and remove the ginger pieces from the broth. Depending on how much the sauce has thickened, add another 500ml water to create enough broth for our ramen and noodles. Taste and season the broth with ½ tablespoon rice wine vinegar to add some acidity - if needed.
Add instant ramen noodles into your beef pan and place on the hob/stovetop medium heat and place on the lid of the pan to keep in that moisture. Cook the noodles, stirring occasionally, until they're cooked.
Time to serve up! Divide your noodles and beef between two bowls. Ladle over the ramen beef broth and then top with spring onions/scallions, sesame seeds, and pak choi on the side. You can also optionally top with chili oil! Enjoy!

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Storage: leave the beef ramen to cool, then place in airtight containers and into the fridge for up to 3 days.

Freezing: once again, leave to cool, then place in airtight containers (don't forget to label with contents and date) and into the freezer for up to 3 months. Leave to thaw overnight in the fridge.

Reheating: add a splash of water into the container, leave the lid ajar, and place in the microwave and heat until piping hot.

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