Go Back
+ servings
Print Recipe
5 from 1 vote

Spicy Beef Ramen

Get it while it's hot! So good and really easy to make. No need to go to a Japanese restaurant to enjoy a bowl of a delicious Spicy Beef Ramen.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Soup
Cuisine: Asian, Japanese
Keyword: beef ramen, homemade beef ramen, spicy beef ramen
Servings: 2
Calories: 582kcal
Author: Bebs

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 582kcal | Carbohydrates: 40g | Protein: 40g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 92mg | Sodium: 2124mg | Potassium: 685mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4235IU | Vitamin C: 13.3mg | Calcium: 64mg | Iron: 5.9mg