Try something new this week

  1. Heat 1 tbsp oil in a large saucepan on a medium heat.
  2. Grate a 5cm piece of ginger and crush 2 garlic cloves.
  3. Slice 50g spring onions, separating the green and white parts.
  4. Fry the ginger, garlic and white parts of the spring onion for 2 mins until golden and fragrant.
  5. Pour 1.25ltr beef stock (made with 2 stock cubes) into the pan and cover. Simmer for 5 mins.
  6. Add 2 tbsp light soy sauce and 1 tsp sugar to the broth.
  7. Thinly slice 395g beef steak into 1cm strips.
  8. Add to the broth with 150g sugarsnaps and 250g fine egg noodles.
  9. Cook for 5 mins over a medium high heat until the beef is cooked and the noodles are tender.
  10. Divide the ramen between 4 bowls. Scatter with the greens of the spring onions to serve.

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Beef ramen

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