4 PERS. | 55 MIN.
Recipe by The BBQ Bastard
800g Irish rib-eye
For the stock:
2L beef stock Bouillon Herkules
5 spring onions
1 cm ginger
1 clove of garlic
40g red miso paste
250g noodles
lime juice to taste
Finish:
200g fried shiitake
1 tbsp fish sauce
1/4 pointed cabbage, cut into julienne strips
1 sweet pointed pepper, julienne cut
4 soft-boiled eggs
1 tbsp sesame oil
red pepper to taste
For the Windows
Add some oil to a large bowl and fry the grated ginger, garlic and 4 of the finely chopped spring onions.
Stir in the red miso paste, cook for 2 minutes and deglaze with the stock. Taste and season with lime juice.
Let it simmer gently while you do the rest of the steps. Just before serving, add the sesame oil and stir well.
Smoky beef
Prepare your BBQ for an indirect session at low temperature (+-100°C) to grill the steak according to the reverse sear method . Add a block of smoke wood between the coals and smoke the steak to a core temperature of 48°C
Remove the steak from the heat and let it rest while you remove the plate setter from the BBQ and try to get the temperature as high as possible.
Grill the steak over high heat so that you get a nice crust and the core temperature does not rise too high.
Toppings
Finely chop the peppers, chillies and spring onions.
Cut slices of the shiitake and fry them. Deglaze with the fish sauce.
Boil an egg for 4 minutes for a soft-boiled result. Let it cool down and carefully remove the shell.
Finishing
Boil the noodles in the broth. Take a deep bowl and put the toppings in it together with some noodles. Pour the broth over it and finish with the egg, finely chopped red pepper and the thinly sliced smoked rib-eye.
Grab your chopsticks and muddle your way through your bowl of beef ramen. Enjoy!