← TheSHiFtYChef Sesame Sirloin Steak Ramen

Sesame Sirloin Steak Ramen

with Jammy Eggs, Pickled Carrot, Charred Bok Choy & Spring Onion

Serves 2 · 50 minutes · Beef

Ingredients

Steak

Broth

Tare (Bowl Base)

Noodles

Eggs

Quick Pickled Carrot

Bok Choy

Garnish

Method

Quick Pickled Carrot

  1. Toss carrot with rice vinegar, sugar and salt
  2. Set aside to lightly pickle

Jammy Eggs

  1. Bring water to boil
  2. Cook eggs for 6.5 minutes
  3. Transfer to ice bath and peel - only halve when plating

Broth

  1. Combine chicken stock, soy sauce, mirin and ginger
  2. Simmer gently for 10-15 minutes
  3. Taste and adjust seasoning
  4. Finish with sesame oil if desired

Tare

  1. Mix soy sauce, sesame oil and chilli oil
  2. Set aside for bowl assembly

Toast Sesame Seeds

  1. Toast in a dry pan until golden and fragrant, stirring to prevent burning
  2. Set aside

Char the Bok Choy

  1. Heat pan with a little oil
  2. Place bok choy cut side down
  3. Sear 30-60 seconds for char
  4. Remove and lightly season

Steak

  1. Season steaks with salt and pepper
  2. Sear in hot pan for 2.5-3 minutes first side
  3. Flip, add butter and thyme and/or rosemary
  4. Baste and cook 2-2.5 minutes
  5. Rest 5-7 minutes, then slice thin across the grain

Bok Choy Finish

  1. Return bok choy to pan briefly (10-15 seconds) in steak butter

Noodles

  1. Cook egg noodles according to packet - do not overcook
  2. Drain and set aside

Assemble

  1. Add 1-2 tbsp tare to bowl
  2. Gently pour hot broth over tare
  3. Add noodles, lifting slightly for height
  4. Fan sliced steak on one side
  5. Place egg halves, yolk side up
  6. Add bok choy, carrot and spring onions
  7. Sprinkle sesame seeds
  8. Drizzle chilli oil in a controlled swirl
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