Serves: 4

Reinvented Roast Beef Ramen

  • 8 ounces Seasoned Angus Roast Beef
  • 8 ounces cooked ramen noodles
  • 24 fluid ounces of ramen broth (recipe below)
  • ¼ cup sliced green onion (garnish)
  • 1 tablespoon sesame seeds (garnish)
  • 4 soft boiled egg (optional)
  • Togarashi (optional, to taste)
  • Nori strips (optional, to taste)
  • Sautéed baby bok choy (optional, to taste)

Ramen Broth Ingredients

  • 1 tablespoon sesame oil
  • 4 garlic cloves, finely minced
  • 1 tablespoon fresh minced ginger
  • 3 cups beef stock
  • 1 cup sliced shiitake mushrooms
  • 1 cup julienned carrots
  • ¼ cup low sodium soy sauce
  1. Heat sesame oil in a saucepan and add the garlic and ginger. Cook over medium flame for 1 minute.
  2. Add beef stock, mushrooms, carrots and soy sauce and bring to a boil.
  3. Reduce the heat and hold on low for assembly.
  4. Evenly divide cooked ramen noodles in 4 large bowls.
  5. Place 2 ounces each of sliced Angus Seasoned Roast Beef on top of the noodles. Ladle hot ramen broth over the noodles and beef.
  6. Garnish with green onions, sesame seeds, sautéed baby bok choy or spinach, togarashi, nori strips, and soft-boiled egg.

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