Adventures in Bachelor Cookery, part 4: Beef Ramen, Dave Style

I cracked this one the other weekend. Usually, it takes me two attempts to come up with something bordering on the delicious; this is the first time I've ever made something close to inedible the first time as a result of excess chillification, so "be careful out there".

To feed one good-sized bachelor:

  • one decent-sized piece of rump steak
  • a good teriyaki marinade
  • a litre of water
  • two vegetable stock cubes
  • two sachets of miso paste
  • one (and only one) reasonable sized medium chilli
  • one sachet of Medium Ramen noodles
  • assorted veg (particularly 4 spring onions, half a red pepper, 1 medium chilli, 5 baby corn and 4 asorted shiitake and oyster mushrooms) - ish
  • further interesting things (1 thumb-sized piece of ginger root and as many cloves of garlic as you favour, all peeled and finely sliced)
24 hours before you're reckoning on cooking, put your steak (fat trimmed off using Bloody Great Knife) on a plate and liberally douse with teriyaki marinade. Don't put it in the fridge; just keep it somewhere reasonably cool and dark.

Be sure to turn the meat about every 8 hours.

(fast forward to cooking time)

Chop your veg and chilli (I invariably leave the seeds in, but that's just me). Open your noodles and free them up from eachother. Arrange everything in various dishes (I favour small pastic Tupperware-style bowls from Tesco, 35p each...) by order of addition; garlic and ginger can go together first, pepper, chilli and corn can go together as they go in second, noodles go third, mushrooms and onions go in last to keep crisp. NB. This is all prep, don't put any of this stuff in your wok yet!

Put your litre of water, stock cubes and Miso paste in your wok. Bring it up to simmering.

Meantime, get your big heavy frying pan - drizzled with a little sunflower oil - up to such a pre-incandescent heat that the oil is smoking.

Chuck your veg and noodles into your stock, leaving a couple of minutes between additions. Stir everything regularly.

Meantime, put your steak in your insanely hot pan, standing well back and potentially wearing goggles. Pour the remainder of your marinade over the top and watch it go mad. Having your extractor hood running and windows open is a really good idea by the time you get to this bit.

Flip the steak after maybe 2.5 minutes. After a further 2.5 minutes, transfer it off the heat to your chopping board.

You'll probably want to turn the gas right down on the wok at this point.

Slice your steak, with a diagonal bias if you can, with your Bloody Great Knife. It should be decidedly rare in the middle.

Pour your combined noodle / veg soup into a suitable bowl for consumption - I admit I cheated and bought a good one from Wagamama.

Put your sliced steak on top. If you're not keen on eating your meat rare, it will slowly cook itself further in the hot soup.

Serve, with sweet chilli sauce as a table condiment.

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