Korean Inspired Sesame Rump Steak Ramen
with Egg Noodles, Tenderstem® and Smacked Cucumber
Our Korean Inspired Sesame Rump Steak Ramen is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit(s)
21 Day Aged British Rump Steaks
3 unit(s)
Garlic Clove
160 grams
Tenderstem® Broccoli
1 unit(s)
Spring Onion
1 unit(s)
Lime
80 grams
Sliced Mushrooms
15 grams
Ginger Puree
50 grams
Gochujang Paste
(Contains: Soya)
20 grams
Ketjap Manis
(Contains: Soya)
30 milliliter(s)
Soy Sauce
(Contains: Soya, Wheat, Cereals containing gluten)
1 unit(s)
Cucumber
(May contain traces of: Celery)
32 milliliter(s)
Sriracha Sauce
5 grams
Roasted White Sesame Seeds
(Contains: Sesame May contain traces of: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts)
125 grams
Egg Noodle Nest
(Contains: Wheat, Cereals containing gluten, Egg)
Not included in your delivery
500 milliliter(s)
Water for the Broth
2 tsp
Sugar
1 tsp
Sugar for the Dressing
2 unit(s)
Egg
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle. Remove the steak from your fridge to allow it come up to room temperature.
Peel and grate the garlic (or use a garlic press). Halve any thick broccoli stems lengthways. Trim and thinly slice the spring onion. Halve the lime.
Heat a drizzle of oil in a large saucepan on high heat.
Once hot, add the mushrooms to the pan. Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Add the garlic, ginger puree and gochujang to the mushrooms. Stir-fry for 1 min.
Pour in the water for the broth, sugar (see pantry for both amounts), ketjap manis and two thirds of the soy sauce. Stir well to combine. Bring to the boil, then simmer for 8-10 mins.
Meanwhile, trim the cucumber, then pop onto a board and use a rolling pin to gently smack it a few times until split. Cut into roughly 2cm chunks.
In a medium bowl, combine the smacked cucumber with the sugar for the dressing (see pantry for amount), the remaining soy sauce, half the lime juice, half the sriracha and half the sesame seeds. Set aside.
Pour the boiled water from your kettle into a medium saucepan with 0.5 tsp salt and bring to the boil. Add the noodles and cook until tender, 4 mins.
Once cooked, drain in a sieve and run under cold water to stop them sticking together.
Refill and boil your kettle. Pour the boiled water into the (now empty) saucepan and bring to the boil.
Boil the eggs (see pantry for amount) for 7-8 mins. Drain and allow to cool. IMPORTANT: Ensure egg whites are fully cooked.
Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.
Heat a drizzle of oil in a large frying pan on high heat. Season the steaks with salt and pepper.
Once very hot, lay the steaks into the pan and fry until browned and medium-rare, about 5 mins. Turn halfway through. TIP: Cook each side for 1 min more if you like it more well done.
Once cooked, transfer to a board, cover with foil and allow to rest for a couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The steak is safe to eat when browned on the outside.
Once the eggs have cooled slightly, peel away the shells. Slice each egg in half lengthways.
Thinly slice the steak widthways.
Taste the broth and season with salt and pepper if needed. Add an extra pinch of sugar or squeeze of lime juice if needed.
Share the noodles between your serving bowls and ladle over the broth from the saucepan.
Top with the steak, broccoli and egg in separate sections. Drizzle with the remaining sriracha, then scatter over the remaining sesame seeds and the spring onion.
Serve with the smacked cucumber salad on the side.
Enjoy!
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