Gordon's Steak Ramen (Print Version)
# Ingredients:
→ Broth
01 -
1 shallot, cut into quarters
02 -
5-6cm chunk of ginger, sliced
03 -
1 carrot, sliced roughly into pieces
04 -
3 whole garlic cloves, peeled
05 -
2 spring onions, chopped
06 -
1 tablespoon soy sauce
07 -
1 tablespoon miso paste
08 -
1 tablespoon sesame oil
09 -
1 tablespoon Kecap Manis (sweet soy sauce)
10 -
1 tablespoon gochujang
11 -
600ml rich beef stock
→ Toppings
12 -
200g rice noodles
13 -
2 sirloin steaks
14 -
Handful of shiitake mushrooms, sliced up
15 -
1 egg
16 -
1 pak choi, sliced in half lengthwise
17 -
1 red chili, thinly sliced
18 -
A few sprigs of fresh coriander
19 -
1 teaspoon black sesame seeds
20 -
1 tablespoon crispy shallots (optional)
21 -
1 teaspoon soy sauce
22 -
1 teaspoon Kecap Manis
23 -
1 teaspoon sesame oil (optional)
# Instructions:
01 -
Put everything for the broth in a big pot and cook it on medium heat. Stir every now and then and let it simmer anywhere from 30 minutes to an hour to bring out richer flavors.
02 -
Start with a cold pot of water and the egg inside. Boil for 6 minutes, then chill it in icy water right after. Peel when it's cool.
03 -
Sauté the mushrooms and pak choi in a medium-hot pan until they turn golden brown. Set them aside for later.
04 -
Quickly cook the steaks in a really hot pan, 1-2 minutes for each side. Let them rest for 3 minutes off the heat.
05 -
Boil the rice noodles following the package directions and drain once ready.
06 -
Strain the broth to remove the solids. Put the noodles into bowls, pour over the hot broth, and top with steak slices, half an egg, pak choi, and mushroom slices.
07 -
Add sliced chili, coriander, sesame seeds, crispy shallots, and spring onions on top. For extra flavor, drizzle a bit of sesame oil if you like.
# Notes:
01 -
A highlight at Gordon Ramsay's Academy
02 -
Simmering longer amps up the flavor
03 -
Great for a special lunch or evening meal