Warm your bones with a tasty Beef Ramen dish. WOW your guests, or whisk up a special treat for family dinner time.
1 tbsp vegetable oil
5cm piece ginger, grated
2 garlic cloves, crushed
50g spring onions, sliced, greens and whites separated
2 beef stock cubes, made up to 1.25ltr
2 tbsp light soy sauce
1 tsp sugar
395g pack Boswell Farms thin cut beef steaks
250g fine egg noodles
Use white onions or leeks if you have no spring onions.
Each serving contains
Energy 1255kj / 299kcal
Heat the oil in a large saucepan on a medium heat. Fry the ginger, garlic and white parts of the spring onion for 2 mins until golden and fragrant. Pour the stock into the pan and cover. Simmer for 5 mins.
Add the soy sauce and sugar to the broth. Thinly slice the beef steak into 1cm strips. Add to the broth with the sugar snap peas and noodles. Cook for 5 mins over a medium high heat until the beef is cooked through and the noodles are tender.
Divide the ramen between 4 bowls. Scatter with the greens of the spring onions to serve.