Lifestyle
Easy beef ramen recipe ready in just 20 minutes
Toss in mushrooms, spring onions and bok choy, and finish it off with a soft-boiled egg, a sprinkle of fresh parsley, and a dash of chilli.
There’s something about a big, steaming bowl of beef ramen that just makes winter feel a little more bearable. It’s warm, rich, and full of bold, comforting flavours – everything you need when the days are short and the weather’s doing its worst. Recipe compliments of Instant Pot.
Ingredients
- 1 tbsp vegetable or sesame oil
- 400g beef (sirloin or flank steak), thinly sliced
- Ramen noodles
- 2 cups beef stock
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp brown sugar
- 1 tsp garlic, minced
- 1 tsp ginger, minced
- ½ tsp red pepper flakes (optional)
- ½ cup spring onion, chopped
- ½ cup mushrooms, sliced
- 1 egg, soft-boiled
- 1 green chilli, chopped
- 1 red chilli, chopped
- ½ cup fresh parsley
- 1 cup baby bok choy
Method
- Set your Instant Pot to sauté mode. Add oil, sliced beef, salt, pepper, chilli flakes, brown sugar, ginger and garlic. Sauté until the beef is nicely browned.
- Pour in the beef stock, close the lid, and pressure cook until the beef is tender (approx. 10 minutes, then natural release).
- Switch back to sauté mode. Stir in soy sauce, oyster sauce, green chilli, mushrooms, spring onion, baby bok choy, ¼ cup parsley and the ramen noodles. Simmer gently until noodles are cooked.
- Serve in bowls, layering beef, vegetables and noodles. Pour over the broth and top with red chilli, fresh parsley and a soft-boiled egg.
