ithoughtilostyou: This is beautiful!
Real question tho – how do you get pieces of steak that size in your face hole with the chopsticks?
BushyEyes: [Recipe posted here originally](https://www.triedandtruerecipe.com/2018/03/21/beef-ramen-with-mushrooms-and-a-poached-duck-egg/)
I’ve taken a bit of a hiatus from blogging because I took on a big freelance recipe photography project so even if I wanted to continue cooking and shooting, I honestly had SO much food in my fridge that I couldn’t even fit any more leftovers! I’ve taken a bit of a break and I’m feeling pumped to be posting a new recipe. Without further adieu, let’s talk about this spicy beef ramen topped with a poached duck egg.
This spicy beef ramen is SO, SO tasty and full of flavor. I had a few leftover duck eggs in the fridge so I decided to prepare this particular spicy beef ramen recipe with a beautifully poached duck egg. I topped with this with an amazing yuzu furikake that I bought at Whole Foods. That being said, this beef ramen DOES require a few pots and pans, so keep that in mind as you’re cooking!
#GRADE
Serves: 4
Cost: $$
Skill Level: Intermediate
Time to Make: 1 hour 25 minutes (45 minutes inactive)
#INGREDIENTS FOR SPICY BEEF RAMEN
24 ounces fresh ramen noodles
1 pound skirt steak
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons sesame oil
1 3” piece of ginger
3 garlic cloves
1-2 red Fresno chili peppers (or Thai bird’s eye chili peppers)
1 large shallot
4 cups mushroom stock (or chicken stock)
2 cups water
4 tablespoons soy sauce
2 teaspoons mirin
2 teaspoons dashi powder
10-12 cremini mushrooms
10-12 shiitake mushrooms
4 duck eggs (or chicken eggs)
2 splashed distilled white vinegar
A sprinkle of furikake seasoning of your choice (or use sesame seeds), optional
Sliced scallion, optional, for garnish
#METHOD
Prepare Ingredients: Pat the steak dry and set aside. Peel the ginger and cut into 1/2” thick slices. Peel the garlic and cut the cloves in half. Trim the chili peppers and cut in half lengthwise. Peel the shallot and cut into large wedges. Thinly slice the cremini mushrooms. Remove the stems of the shiitake mushrooms and tear the large caps in half and leave the small caps whole.
Prepare the Broth: Heat the sesame oil in a large pot over medium high until hot. Add the ginger, garlic, chilis, and shiitake mushroom stems and cook until well seared, about 2-3 minutes. Add the mushroom broth and water and bring to a boil. Stir in the dashi powder, mirin, and soy sauce. Reduce heat and simmer for 45 minutes. Strain the broth and discard the solids. Return the broth back to the pot over low heat. Stir the sliced cremini and shiitake caps into the broth and simmer, uncovered, for 30 more minutes. Taste and season to your preference.
Cook the Steak: Heat the olive oil over medium high in a large skillet until very hot. Add the skirt steak and cook without moving for 3-4 minutes. Flip and cook an additional 3-4 minutes, depending on the thickness of your steak, or until the steak reaches your desired internal temperature. Remove from heat and transfer to a plate. Rest for 10 minutes before slicing against the grain.
Prepare the Noodles: Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain and set aside.
Poach the Eggs: Bring a wide sauté pan filled with cold water to a very low boil. Crack each egg into a dish and then stir the vinegar into the water. Create a whirlpool in the water by spinning the back of your spoon clockwise. Carefully drop an egg into the whirlpool. Create another whirlpool, and drop the second egg in. Continue this way until all the eggs are in the water. Cover and cook for 4-5 minutes or until the whites have just set. Using a slotted spoon carefully remove the eggs and transfer to a plate.
To Serve: Divide the noodles between bowls and ladle the broth and mushrooms over. Arrange the steak and poached egg on top. Sprinkle the furikake and sliced scallion over the dish and enjoy!
PlanetLunaris: Huh, never knew duck eggs are a thing.
Why the hell is this getting downvoted… Reddit, you’re so weird.
cartwheelnurd: How does the taste of duck eggs compare to chicken eggs?
bellylaughliving: Looks good. I’m not sure about using a Duck egg but this is going on my list to try
NeedsToSeat20_NEXT: NAWTY!!!
falconx525: This looks really good. I always use chicken in ramen but seeing this I think the next time I will try beef
sonbrothercousin: That looks delicious.
apis_cerana: I’m kind of a ramen purist so no thanks, but the steak and egg look delicious.
