Gordon Ramsay Steak Ramen (Print Version)
# Ingredients:
→ Broth
01 -
1 tablespoon soy sauce
02 -
1 tablespoon Kecap Manis (sweet soy sauce)
03 -
1 carrot, roughly chopped in half
04 -
600ml quality beef stock
05 -
1 shallot, cut into quarters
06 -
1 tablespoon miso paste
07 -
1 tablespoon sesame oil
08 -
1 tablespoon gochujang
09 -
2 spring onions, thinly sliced
10 -
3 whole garlic cloves, peeled
11 -
5-6cm ginger piece, cut into slices
→ Toppings
12 -
1 egg
13 -
A handful of sliced shiitake mushrooms
14 -
200g rice noodles
15 -
1 pak choi, split down the middle
16 -
1 teaspoon black sesame seeds
17 -
A few sprigs of coriander
18 -
1 teaspoon sesame oil (optional)
19 -
1 tablespoon crispy shallots (optional)
20 -
1 teaspoon soy sauce
21 -
2 sirloin steaks
22 -
1 teaspoon Kecap Manis
23 -
1 red chili, finely sliced
# Instructions:
01 -
Toss all the broth ingredients into a big pot and set it over medium heat. Let it gently bubble for at least half an hour, or up to an hour if you’ve got time. Stir every now and then to release all those flavors.
02 -
Pop the egg into a pan with cool water and bring it to a boil. Once it's bubbling, let it cook for 6 minutes. Dunk it in ice water straight after and peel it when it’s cold enough to handle.
03 -
In a frying pan, cook the mushrooms and pak choi over medium heat until they start to brown nicely. Put them aside once done.
04 -
Heat up a pan until it’s really hot and sear the steaks for about 1-2 minutes per side. Take them out and let them rest for a few minutes.
05 -
Follow the instructions on the noodle package to cook them. Drain off the water when they’re ready.
06 -
Strain any chunks from the broth. Split the cooked noodles into serving bowls and pour that hot, flavorful broth over them. Top with the sliced steak, egg halves, pak choi, and mushrooms.
07 -
Finish up by adding slices of chili, spring onions, crispy shallots, sesame seeds, coriander, and a drizzle of sesame oil for a special touch if you’d like.
# Notes:
01 -
This dish is a favorite at Gordon Ramsay’s cooking school.
02 -
The longer you let the broth cook, the better the flavor gets.
03 -
It’s perfect to make when you want a fancy meal for lunch or dinner.