‘Flat Iron Steak’ Beef and Ginger Ramen
2 x 320gram Laverstoke Organic Flat Iron Steak
1 tbsp plain olive oil
500ml Organic Laverstoke Organic Beef Stock
200 ml water
20g Fresh Ginger (peeled and finely sliced)
1 tbsp Miso Paste
1 medium carrot (peeled and sliced)
10 Baby Corn (split in half lengthways)
60g Fresh Oriental Mushrooms (Enoki, King Oyster or Shiitake)
2 Pak Choy (cut into quarters)
6 Spring Onions Sliced
2 Portions Ramen noodles (or noodles of your choice)
1 Red Chilli (finely Chopped) optional
¼ Bunch Coriander finely Chopped
Salt & Pepper to taste
Bring the beef stock, water, sliced ginger and miso paste to a gentle simmer in a medium saucepan. Allow to infuse gently for 10 minutes.
Meanwhile cook the Flat Iron steak following our instructions.
Whilst the Steak is resting add the carrot, corn and mushrooms to the beef broth. Simmer for 2 minutes before adding the pac choy and spring onion. Simmer for a further minute.
Cook the noodles following their relevant cooking instructions.
Once the noodles are cooked, drain and place in the centre of a deep soup dish or bowl.
Finish the beef broth with the fresh chilli and coriander. Check the seasoning. Carefully spoon the broth and vegetables over the noodles.
Slice the Flat Iron Steak and place on top of the noodles.
Serve with a wedge of lime. And a dash of Soy Sauce.