Hearty Beef Ramen
Pairs Well With
3 1⁄2 cups rich beef broth
1-pound Top Sirloin Steak, cut into 1-inch strips
A pat of butter
1⁄2 pound fresh ramen noodles
2 cloves of garlic, minced
1 tablespoon of freshly grated ginger
2 teaspoons sesame oil
4 fresh shiitake mushrooms stems removed, then sliced
1⁄2 cup fresh or frozen shelled edamame
½ cup Menma bamboo shoots
1⁄4 cup white miso
1⁄4 cup minced green onion, white and pale green part only
Sesame seeds, for garnish
Heat a large pan on medium-high heat. Add the butter, garlic, and ginger and cook for about 30 seconds until aromatic, then add the steak strips. Sear both sides of the steak, removing from the pan just before desired doneness (the steak will continue to cook with residual heat).
Next, add the sesame oil and sauté the mushrooms until softened, about 1-2 minutes. Season with salt and set aside with the beef.
In the meantime, bring a large pot of unsalted water to a boil. Add the ramen noodles and cook until al dente (about 3 minutes on average, will depend on freshness of noodles).
Rinse noodles with cool water and toss in a bowl with 1 teaspoon of sesame oil. Fill two large soup bowls with warm water to preheat them.
Warm the beef broth in a saucepan until simmering. Add the edamame and simmer for 3 to 5 minutes, or until tender. Put the miso in a bowl and whisk in enough of the hot broth to create a smooth mixture. Stir the miso mixture back into the saucepan. Salt to taste.
Empty the water from the preheated bowls. Divide the ramen noodles evenly between the bowls and top with hot broth. Top the bowls with the beef, mushrooms, bamboo shoots and edamame. Garnish with green onions and optional sesame seeds.