Spicy Beef Ramen

Eggs and crunchy vegetables join spicy beef and noodles to make this ramen bowl comfort food with a kick!

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Spicy Beef Ramen

Eggs and crunchy vegetables join spicy beef and noodles to make this ramen bowl comfort food with a kick!
Prep Time 35 minutes
Cook Time 3 hours
Servings 4 people

Ingredients

  • ½ cup (125 mL) sodium-reduced tamari or soy sauce
  • ¼ cup (60mL) hoisin sauce
  • ¼ cup (60 mL) rice vinegar
  • 2 tsp (10 mL) garlic powder
  • 1 tsp (5 mL) ground ginger
  • ¼ tsp (1 mL) chili flakes
  • 1 carton (900 mL) no salt added beef broth
  • 250 g braising beef bone-in short ribs
  • ¼ tsp (1 mL) each salt and pepper
  • 2 tsp (10 mL) unsalted butter
  • 1 cup (250 mL) sliced crimini mushrooms
  • 3 small carrots sliced
  • 1 cup (250 mL) sugar peas, trimmed
  • 3 cups (750 mL) cooked ramen noodles
  • 4 soft-cooked eggs peeled and halved
  • 1 red Thai chili thinly sliced
  • 3 green onions sliced

Instructions

  • Preheat oven to 300°F (150°C).
  • In a small bowl whisk together soy sauce, hoisin sauce, rice vinegar, garlic powder, ground ginger, chili flakes and 2 cups (500 mL) of beef broth.
  • Cut excess fat off of beef and cut beef into 2-inch (5 cm) pieces, saving the bones. Season beef with salt and pepper. In a 10-inch (25 cm) ovenproof skillet, over medium-high heat, sear beef on all sides until brown, about 6 minutes. Remove from heat and pour hoisin mixture over beef and add bones back into skillet.
  • Place skillet in oven and cook for 2 hours and 30 minutes. Remove beef and discard bones from skillet. With two forks, shred beef and set aside. Strain broth into large glass measure and skim any excess fat off the top.
  • Return skillet to medium-high heat, melt butter and stir in mushrooms. Cook for 3 minutes until mushrooms are tender. Return beef and strained broth to skillet and simmer on low until ready to serve.
  • In a medium saucepan, bring remaining broth to a boil. Blanch carrots and peas, about 2 minutes, drain and set aside. Add hot broth to skillet.
  • To assemble bowls divide noodles, vegetables and beef between 4 bowls and pour hot broth over top. Top with eggs, sliced chili and green onions.

Notes

Tip: Braising beef bone-in short ribs are cut from the chuck/shoulder area and are about 1 ½ inches (4 cm) thick. Ask for them at the meat counter.
Tip: If you’re looking to increase the amount of protein, add another soft-cooked egg to the bowl.
Tip: If ramen noodles are not available, use your favourite cooked, dried noodles.