Quick & Spicy Beef Ramen

Mix together the soy sauce, vegetable oil, black pepper and a pinch of salt in a mixing bowl. Add the steak and make sure it’s well coated in the sauce, then set aside to marinate.

For the broth, smash the ginger with the back of a knife and peel and halve the onion. Add to a large saucepan along with the remaining broth ingredients and a pinch of salt and mix to combine. Set the pan over a high heat, pop the lid on and bring the mixture to a boil then turn the heat down to low-medium and let it simmer for 30 mins.

Meanwhile, prep your garnish. Thinly slice the white onion, spring onion and fresh coriander. Add to a mixing bowl and mix until fully combined, then set aside. Cut the lime into wedges and set aside.

When the broth has 10-15 mins left, cook the steak. Heat a dry frying pan over a high heat for a minute. Add a glug of vegetable oil and swirl the pan around to coat it in the oil. Gently place the steak into the pan and cook for 1 min 30 secs per side (this will give you a medium steak; adjust timings if you prefer it more or less cooked). Transfer the steak to a plate and set aside to rest.

For the beansprouts and noodles, bring a pan of water to the boil. Add the beansprouts and cook for 30-45 secs then fish them out with a sieve and set aside. Add the ramen noodles to the same pan and cook for a minute less than packet instructions then drain and divide between the serving bowls.

Cut the rested steak into thin strips.

To serve, ladle the broth over the noodles. Top with the slices of steak along one side and the beansprouts along the other. Put a generous handful of the onion coriander mix in the middle. Drizzle over the sesame oil and chilli oil and finish with a wedge of lime.