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Serves
US | Metric
Ingredients
Broth
  • 500 ml Chicken stock
  • 4 Spring onions
  • 1 Thumb sized piece of ginger
  • 5 Garlic cloves
  • 2 Fresh red chillies
Steak
  • 2 Rump / sirloin/ ribeye / skirt steaks
  • 150 ml Teriyaki sauce
  • 2 tbsps Soy sauce
  • 2 tbsps Honey
  • 2 tsps Garlic paste
  • 2 tsps Ginger paste
The rest
  • 2 Portions of dried egg noodled
  • 10 Tips of asparagus
  • 2 Soft boiled eggs halved
  • 2 Spring onions chopped
  • Drizzle of chilli oil
  • Sea salt flakes
Teriyaki Steak Ramen Teriyaki Steak Ramen
Teriyaki Steak Ramen

Delicious Teriyaki steak with a super quick and simple ramen broth.

Prep 45 minutes
Total 5 hours 45 minutes

Firstly take your steaks and the marinade ingredients and place all in a zip lock bag, mix, squeeze the air out and place in the fridge for 5 hours.


For the broth, bash the spring onions, garlic, chillies and ginger so they're all bruised and throw in the stock. Simmer on low for about 20 mins and continue to do so while you make the rest of the dish.


Heat a large skillet and removing the steak from the marinade, cook to your liking. Allow the steak to rest for 10 minutes before slicing.


To finish the broth, strain out the non liquid components then throw in the noodles for a couple of minutes after bringing back to the boil. At this point throw the asparagus tips into an oiled pan and fry for a couple of mins also.


Once that's done it's assembly time. Noodles and broth first, then sliced steak, asparagus, eggs, then garnish and finish with a drizzle of chilli oil and a scattering of salt over the steak.

Teriyaki Steak Ramen Teriyaki Steak Ramen
Teriyaki Steak Ramen

Delicious Teriyaki steak with a super quick and simple ramen broth.

favorite
print
like
Prep 45 minutes
Total 5 hours 45 minutes
Serves
US | Metric
Ingredients
Broth
  • 500 ml Chicken stock
  • 4 Spring onions
  • 1 Thumb sized piece of ginger
  • 5 Garlic cloves
  • 2 Fresh red chillies
Steak
  • 2 Rump / sirloin/ ribeye / skirt steaks
  • 150 ml Teriyaki sauce
  • 2 tbsps Soy sauce
  • 2 tbsps Honey
  • 2 tsps Garlic paste
  • 2 tsps Ginger paste
The rest
  • 2 Portions of dried egg noodled
  • 10 Tips of asparagus
  • 2 Soft boiled eggs halved
  • 2 Spring onions chopped
  • Drizzle of chilli oil
  • Sea salt flakes

Firstly take your steaks and the marinade ingredients and place all in a zip lock bag, mix, squeeze the air out and place in the fridge for 5 hours.


For the broth, bash the spring onions, garlic, chillies and ginger so they're all bruised and throw in the stock. Simmer on low for about 20 mins and continue to do so while you make the rest of the dish.


Heat a large skillet and removing the steak from the marinade, cook to your liking. Allow the steak to rest for 10 minutes before slicing.


To finish the broth, strain out the non liquid components then throw in the noodles for a couple of minutes after bringing back to the boil. At this point throw the asparagus tips into an oiled pan and fry for a couple of mins also.


Once that's done it's assembly time. Noodles and broth first, then sliced steak, asparagus, eggs, then garnish and finish with a drizzle of chilli oil and a scattering of salt over the steak.