Ingredients

The following ingredients have 2 Servings
  • 1/2 pound beef shoulder chunk
  • 50 fluid ounces water
  • 3 ounces ramen noodle (or quick cooking egg noodle (uncooked))
  • boiling water (- to cook ramen)
  • 2 tablespoons oil
  • 1 clove garlic (- minced)
  • 1 stalked green onion (- chopped (white part separated from green))
  • 1 small carrots (- cut into cubes)
  • 2 1/2 tablespoons hoisin sauce
  • 1/2 tablespoon sriracha sauce
  • 1 tablespoon soy sauce
  • 1 beef broth cube ((optional))
  • a small bunch Pak Choi (- cut diagonally (or napa cabbage))
  • 1/2 cup of bean sprouts ((optional))
  • dash of salt

Instruction

  • Place beef in a pot and fill with 1 1/2 Liter of water. Bring to a boil. Lower heat to low and cover the pot with lid. Let it cook for an hour or until meat is tender. Remove meat from the broth and transfer to a plate. The broth will also be used later.
  • Place ramen noodles in a big bowl. Pour boiling water making sure it is fully submerged. Let it stand for 5 minutes or until the ramen is cooked. Drain water and set aside.
  • In a pot, heat oil over high heat. Once the oil is hot, sear the beef for 1 minute each side. Remove from oil and transfer to a chopping board, cut into thin slices when ready to use.
  • In the same pot with oil over medium heat, add the garlic, white part of the green onions and carrots and cook for 3-5 minutes or until garlic and green onions are limp.
  • Add hoisin sauce, sriracha sauce, and soy sauce. Add a liter of the beef broth and beef broth cube. Bring to a boil and season with salt if needed and then cook until carrots are tender.
  • To assemble, divide noodles into 2 big bowls. Arrange slices of beef on top then add the Pak choi and bean sprouts. Pour in the soup (and carrots) then garnish with the green onions.