SIRLOIN AND MUSHROOM RAMEN
4 large eggs
15 ml sesame oil (or substitute with any other vegetable oil)
2 cloves garlic, crushed
400 g sirloin steak, fat removed
250 g shiitake mushrooms (you can use other types of mushrooms if not available)
2 cm piece ginger, peeled, thinly sliced and chopped
1 small chilli, seeded and chopped (add chilli to taste)
1,25 l very good quality beef stock
30 ml soya sauce
15 ml Worcestershire sauce
15 ml brown sugar
300 g egg noodles, cooked
200 g mange tout, sliced diagonally
15 ml toasted sesame seeds
80 ml chopped spring onions
fresh coriander or parsley for serving
- Heat enough water in a small saucepan and bring to the boil on medium heat. Add the eggs and boil for exactly 6 minutes. Run cold water over the eggs until you can handle them, then peel and cut in half. Keep aside.
- Mix together 5 ml sesame oil and half of the garlic and rub on the steak. Keep aside.
- Heat the rest of the sesame oil in a saucepan on medium heat and cook the mushrooms until starting to brown. Add the ginger, the rest of the garlic and the chilli and cook for a minute with the mushrooms.
- Add the beef stock, soya sauce, Worcestershire sauce and brown sugar. Bring to the boil to complete your broth. Taste and adjust the flavours to get the perfect balance of sweet, salty and spicy.
- Heat a griddle pan on high heat and cook the steak for about 2 minutes on each side.
- Slice the steak into thin slices.
- To serve, divide the cooked egg noodles between four large serving bowls and top with the mange tout. Ladle the boiling hot broth over the noodles and top with the thinly sliced steak, spring onions, sesame seeds and coriander. Lastly, add the soft-boiled egg and serve immediately.