Spicy Beef Ramen Bowl

Ingredients

• 400 gflank steak, thinly sliced
• 200 gdry egg noodles
• 1500 mllow-sodium chicken broth
• 1¾ tbsplow-sodium soy sauce
• 2½ tbspfresh ginger, grated
• 2cloves garlic
• 150 gwhite or cremini mushrooms
• 300 gbaby bok choy
• 4large eggs
• 1¾ tspsriracha
• 1¼green onions

Method

1. Slice the flank steak as thinly as possible across the grain; freezing it for 15 minutes first helps. Slice the mushrooms and halve the bok choy.

2. In a large pot, bring the broth, ginger, garlic, soy sauce and mushrooms to a boil over high heat, then simmer over medium-low heat for 8 minutes.

   8 min timer

3. Meanwhile, bring a small pot of water to a boil over high heat, lower in the eggs and boil for 7 minutes. Cool in ice water, peel and halve.

   7 min timer

4. Bring the broth back to a boil over high heat. Add the noodles and bok choy and cook for about 4 minutes, until the noodles are tender.

   4 min timer

5. Add the sliced beef and simmer for 1 minute, until it just turns brown and reaches 63°C (145°F).

   1 min timer

6. Ladle into bowls and top with the halved eggs, sliced green onion and sriracha.

Storing and reheating

Best fresh.