Get it while it's hot! This Spicy Beef Ramen is so good and really easy to make.
No need to go out to look for a decent Japanese restaurant for you to be able to enjoy a bowl of a delicious Spicy Beef Ramen. Making was surprisingly easy especially if you already have the ingredients at home. I always have a jar of hoisin sauce in the fridge because I use it often for quick stir-fries and, of course, a Filipino kitchen would also always have soy sauce along with the various other condiments. You may also skip the Sriracha if you would rather have it not spicy.
I deviated a bit from the other Beef Ramen recipes I found online, wherein the beef, usually, a steak is marinated and cooked in oil for a few minutes. I am not a big fan of eating beef rare or even medium and I wanted to make sure that my beef is tender so I boiled it in low heat for several hours then seared all sides of the beef chunk in oil to get a beautiful brown exterior. Later I used the broth for the soup and it made it more flavorful. It was quite surprising how easy and how good it turned out. It was also quite filling. No wonder why ramen has become so popular in the Philippines as of late.
Spicy Beef Ramen
- ½ pound beef shoulder chunk
- 50 fluid ounces water
- 3 ounces ramen noodle or quick cooking egg noodle (uncooked)
- boiling water - to cook ramen
- 2 tablespoons oil
- 1 clove garlic - minced
- 1 stalked green onion - chopped (white part separated from green)
- 1 small carrots - cut into cubes
- 2 ½ tablespoons hoisin sauce
- ½ tablespoon sriracha sauce
- 1 tablespoon soy sauce
- 1 beef broth cube (optional)
- a small bunch Pak Choi - cut diagonally (or napa cabbage)
- ½ cup of bean sprouts (optional)
- dash of salt
- Place beef in a pot and fill with 1 ½ Liter of water. Bring to a boil. Lower heat to low and cover the pot with lid. Let it cook for an hour or until meat is tender. Remove meat from the broth and transfer to a plate. The broth will also be used later.
- Place ramen noodles in a big bowl. Pour boiling water making sure it is fully submerged. Let it stand for 5 minutes or until the ramen is cooked. Drain water and set aside.
- In a pot, heat oil over high heat. Once the oil is hot, sear the beef for 1 minute each side. Remove from oil and transfer to a chopping board, cut into thin slices when ready to use.
- In the same pot with oil over medium heat, add the garlic, white part of the green onions and carrots and cook for 3-5 minutes or until garlic and green onions are limp.
- Add hoisin sauce, sriracha sauce, and soy sauce. Add a liter of the beef broth and beef broth cube. Bring to a boil and season with salt if needed and then cook until carrots are tender.
- To assemble, divide noodles into 2 big bowls. Arrange slices of beef on top then add the Pak choi and bean sprouts. Pour in the soup (and carrots) then garnish with the green onions.