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Beef Ramen Noodles

Beef Ramen Noodles


For the stock:

To garnish:

  1. Mix the sesame oil and chilli paste together and brush over the rump steaks.
  2. In a saucepan, combine the chicken stock, beef stock, water, light soy sauce, garlic, Chinese 5 spice, red chilli and ginger puree. Bring to the boil then reduce the heat and simmer for 10-15 minutes.
  3. Pre-heat the grill to maximum. Cook the flavoured rump for approx. 3-5 minutes, remove from the grill and rest for at least 5 minutes.
  4. To serve: Divide the cooked noodles between 4 bowls. Divide the rump and baby spinach evenly between the bowls and place on top of the noodles. Strain the stock into a clean pan, add the baby sweetcorn and bring back to the boil.  Pour into the bowls.  Top with the boiled eggs, coriander, spring onions, nori and sesame seeds.
  5. Dig in!