Curried beef ramen

Name: Curried beef ramen
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Serves 4
Cuisine: Indian
Ingredients: 15 ml/1 tbsp mirin; 15 ml/1 tbsp light soy sauce; 15 ml/1 tbsp rice vinegar; 15 ml/1 tbsp sake; 1.75 litres/3 pints/7½ cups chicken stock; 15–30 ml/1–2 tbsp medium curry paste; 400 g/14 oz fresh ramen noodles; 5 cm/2 in piece of fresh root ginger, peeled and grated; 1 fresh red chilli, seeded and finely chopped; salt and ground black pepper; pinch of ground turmeric; 500 g/1 lb beef skirt, cut into chunky cubes; pinch of salt; 15 ml/1 tbsp sesame oil; 10–20 ml/2–4 tsp medium curry paste; handful of micro or regular coriander/cilantro leaves; 2–3 spring onions/scallions, green parts only, finely sliced; 1 fresh red chilli, finely chopped; large handful of baby spinach leaves

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

Chunky pieces of curried beef add texture and intense flavour to this Indian-influenced ramen dish, enhanced with the addition of curry paste to the tare. Sliced fresh chilli dials up the heat, but leave it out if you prefer things less fiery.

Ingredients

For the base

1.75 litres/3 pints/7½ cups chicken stock

Asia
India
Main course
Soup

Method

First, season the beef with salt and pepper, then toss it in the curry paste. Heat the oil in a large frying pan over a medium-high heat, then add the beef and cook until golden on all sides – you may need to do this in batches depending on the size of your pan.
Add the chilli and ginger and cook for a minute more, then stir in the turmeric, turning the meat to