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Firstly, heat 2 tbsp of coconut oil in a large saucepan and sauté garlic and ginger for 2 mins. Then, add chilli and spring onion and fry for another 3-4 mins. Then, add beef stock, soy sauce, fish sauce, five spice and 250ml of boiling water. Give it a stir and bring to a simmer and leave to simmer.
Meanwhile, heat a tsp of coconut oil in a skillet or frying pan and sear your sirloin steak for 3 mins on each side. Remove from heat, leave to rest 5 mins before slicing.
Now, bring a saucepan of water to boil and add your egg. Cook your egg for 5-6 mins before removing and transferring to a bowl of ice cold water.
Once your egg is cooled, remove shell and set aside.
Back to your broth. Add your pak choi and some ginger slices and leave to simmer for 2 mins. Then, add your instant noodles, leave to the noodles to soak for 2-3 mins. Serve your noodles and broth with your steak and egg. Garnish with spring onion and coriander.
Nutritional Info
Per Serving:
Cals – 482
Carbs – 61g
Protein – 26g
Fat – 15g
Ingredients
Serves 3
For the Ramen:
- 2 tbsp of 100% coconut oil.
- 3 cloves of garlic - very finely chopped.
- Cube of ginger - very finely chopped.
- 1 chilli - finely chopped.
- 3 spring onions - roughly chopped.
- 1 litre of beef stock (using two stock cubes).
- 3 tbsp of soy sauce.
- 1 tbsp of fish sauce.
- 1 tsp of five spice.
- 4 pak choi leaves.
- 1 egg (per serving).
- Chopped spring onion and coriander for garnishing.
- 3 nests of egg noodles.
For the Steak:
- Tsp of 100% coconut oil.
- 1 8oz sirloin steak.
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