Beef Recipe: Scotch Beef Chilli Ramen

March 1, 2024
Graeme Gove
  • PREP 15mins
  • COOK16mins
  • SERVES 1


65g Tenderstem Broccoli (or 3 Broccoli florets cut into slices)
1 Small Red Pepper
1 Spring Onion
90g Lean Scotch Beef minute or frying steak
5ml Reduced Salt Soy SaucePinch Dried Chilli Flakes
Pinch Garlic Granules
50g Dried medium Egg Noodles
275ml Reduced Salt Beef stock made with ½ of a stock cube
1.25ml Chinese 5 Spice powder/seasoning
5ml Vegetable Oil

  1. Remove the core and seeds from the pepper and slice into thin strips. Carefully cut the broccoli in half, lengthways, down the middle. Trim the spring onion and cut into thin slices.
  2. Trim any visible fat from the beef and slice into 1cm thick strips. Add to a bowl and season with soy sauce, chilli and garlic, mixing to ensure all are covered. Leave to stand while preparing noodles.
  3. Bring a saucepan of water to the boil and cook the noodles for 4-5 minutes until tender. Drain well through a colander or sieve, return to the saucepan and cover with the lid to keep warm. Into another saucepan, pour the stock and add the 5 spice powder. Cover with the lid and heat gently for 4-5 mins until steaming hot.
  4. In a wok or frying pan, heat the oil until hot and stir fry the spring onion, pepper and broccoli for 3-4 mins until slightly cooked through. Set aside.
  5. In the same wok or frying pan add the beef and stir fry for about 2 mins until cooked through. Once cooked through add the vegetables back in, turn off the heat, cover with foil and keep warm.
  6. To serve, spoon the noodles into a serving bowl, and arrange the beef and vegetables on top. Pour over the hot stock. Serve sprinkled with extra dried chilli flakes and accompany with homemade sweet chilli sauce.

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