Spicy Ramen Beef
This cozy bowl of Spicy Ramen Beef features a rich and savory broth, tender beef, and customizable toppings that make it perfect for a comforting weeknight dinner.
Ingredients
For the Broth and Beef
- 1 lb Thin-sliced steak, stew meat, or ground beef Choose according to cooking time preference.
- 4 cloves Garlic, minced Fresh is best.
- 1 in Ginger, minced Fresh is recommended.
- 4 cups Low-sodium beef broth Low-sodium is preferable.
- ¼ cup Soy sauce Adjust to taste.
- 2-3 tbsp Gochujang or chili garlic sauce Adjust for spice level.
- 1 tbsp Miso paste Optional, adds depth.
- 1 tbsp Brown sugar or honey Just a little for sweetness.
- 1 tbsp Sesame oil For cooking the beef.
- 1 tbsp Rice vinegar or lime juice To finish the broth.
- 2 scallions Green onions, sliced For finishing.
- 4 nests Ramen noodles Fresh, dried, or instant noodles.
For the Toppings
- 2 each Soft-boiled eggs Jammy yolks enhance the broth.
- 1 cup Baby spinach or bok choy Add at the end.
- ½ cup Toasted sesame seeds For garnish.
- 1 cup Mushrooms, sliced Sauté or simmer in broth.
- 1 cup Corn, cooked Optional but delicious.
- ½ cup Kimchi For tangy heat.
- 2 sheets Nori strips For garnish.
Instructions
Browning the Beef
- In a pot, heat the sesame oil over medium heat and brown the beef with minced garlic and ginger.
Building the Broth
- Pour in the beef broth and add soy sauce, gochujang, and brown sugar or honey.
- Simmer until the beef is tender and the flavors meld.
- Finish by adding a splash of rice vinegar or lime juice.
Cooking the Noodles
- In a separate pot, boil water and cook the ramen noodles until just al dente.
- Drain the noodles and portion into bowls.
Assembling the Bowl
- Ladle the hot broth and beef over the noodles in each bowl.
- Top with soft-boiled eggs, green onions, and your choice of additional toppings.
Notes
For leftovers, store broth and beef separately from noodles. Reheat before serving. Adjust spice levels to your preference and feel free to add or swap out toppings as desired.