I love Japan, I love Anime, I love Tech, I love the people, I love the Ramen! You cannot beat Japanese Ramen! So I thought I’d teach you how to make ‘easy beef ramen for beginners’. It can’t beat Japanese ramen – but like most things, it tries really hard!
I tried ramen for the first time in 2006 after having furiously watched the Anime – Naruto. Spellbound by the journey of an orphan ninja to become the leader/protector of his village, it added to my inner passion for everything Japan!
Ramen engaged my taste buds and immediately became one of my favourite dishes. The warmth and joy it brought me was unparalleled by other foods! 2/3 visits to Wagamamas would result in me filling up on one of their awesome ramens, usually the ‘Chili-Chicken Ramen’.
The goal now is to save money and build wealth. Thus, eating out as frequently as I did will not help to build a substantial bank balance – or fight off the dreaded muffin top!
That being said, I’m not willing to live without beef ramen, so a workaround is necessary.
What if I told you, you could eat a splendidly tasty ramen for around £2.50 per person? Including good quality meat! Follow along for a beef ramen dish that all beginners will love.
I mean even non-beginners will love it too, but probably find a way to make it more complicated than it needs to be.
Winner, winner ramen dinner!
Tailor to your taste and budget
For me and I’m sure for you too, frugality is important, this is why we are looking at frugal meals. Meals that we can make in a short amount of time and for little cost.
Ramen has a variety of different ingredients in it. To be honest it all depends on where you are and how accessible some of these ingredients are. While in Japan, practically every ramen I ate came with Menma (bamboo shoots). It’s ok to change your ramen up to contain what you want in it.
I like a dish that doesn’t take too long to cook and doesn’t contain too many ingredients. Also if there are any ingredients I don’t like, substitute them.
Chopping a ton of ingredients is time-consuming – with a young child, and a blog to write, I don’t have the time!
I’m now a fan of simple tasty meals that anyone can cook. Let’s remove all the unnecessary steps and get the same results where possible.
By the people, for the people
Many websites with recipes show you the most fantastic pictures of what your meal should look like. They are always shown in a range of fancy bowls and plates. As this blog focuses on how to be frugal in your daily lives – we don’t advocate the spending of money on special bowls and utensils when simple ones will suffice.
Needless to say, none of the recipes in our ‘Frugal Food‘ section focuses on perfect plating or the perfect plates. These are normal images for normal people.
So we have images by a normal person with a camera, and the plating of a dad with little time.
These recipes are to show you what an ordinary person can make with little time and money, yet still have restaurant taste!
Today is your lucky day!
I’m so pleased with the journey you’re on and the money you’ve managed to save thus far, that I’ll give you a brilliant deal.
You’ll get the 2-4-none.
2 recipes for the price of none.
One recipe (Posh beef ramen for beginners) is using all fresh ingredients – the kind you use to wow your friends or partner.
The second (beef ramen for beginners) is more of a ramen fix that will be pretty much instant! The everyday go-to.
Posh beef ramen for beginners
- 225g rump steak
- 3 tbsp soy sauce
- 2 tbsp sesame oil
- 410g egg noodles
- 1/2 chili
- 1 tsp sugar
- 4 garlic cloves
- 3cm ginger
- 2 spring onions
- 2 eggs
- 1 tsp vegetable oil
- white pepper
- 2 beef stock cubes or 1 ltr beef stock
Preparation time – 10 minutes, cooking time – 15 minutes. Total time – 25 minutes
Remove the rump steak from the fridge 10 minutes before cooking to bring to room temperature.
I like everything ready to use before I start cooking. This makes for a stress-free environment, especially with a young baby running around and wanting attention.
Once all the items are prepared, it shouldn’t take more than 15 minutes to cook. Don’t worry, the more you make this recipe, the faster it becomes. Trust me, you’ll want to make it often.
If you have a sous chef, this will be a lot quicker, you can practically ‘cut’ the prep in half! (pun intended).
Prep the ingredients
Peel the 4 cloves of garlic and 3cms of ginger. The best way I know to peel ginger is with a spoon! Make sure to give this a try.
Prep the steak
Separate 2 of the cloves of garlic and cut the ginger in half (1.5cm).
Place the steak in a bowl and cover with 1 tbsp of sesame oil and 1 tbsp soy sauce.
Crush the 2 cloves of garlic and grate the 1.5cm of ginger and half the chilli onto the steak.
Add a sprinkle of sesame seeds, a pinch of white pepper and mix together with your hands.
This should be left to marinade for around 10 minutes.
If you want to do this earlier – obviously the longer you leave it to marinade the better it will taste.
Preparing the eggs and steak
Fill a saucepan with water from the kettle and bring back to the boil. Once boiling, add 2 eggs to it and cook for 6 minutes. When complete remove from the boil and run under cold water until cool to touch.
While the eggs are cooking – be sure to add a frying pan to a high heat. Once the pan is hot, add the marinated steak and seer on both sides for 3 to 4 minutes each dependant on the thickness of the steak and how you like it cooked. These timings will leave my steak medium to medium-well.
Place it on a chopping board and leave it to rest – it’s had a hard day!
While the eggs and steak are cooking, slice the ginger and garlic into thin lengths.
Wash the spring onions – being sure to remove any of the wilting parts. Separate the green from the white and slice into ringlets.
Add the garlic, ginger and whites of the spring onions together on a plate – these will be fried together later.
Add a large saucepan to the heat and add 1 tsp of vegetable oil. Once the oil has heated, add the sliced ginger, garlic and spring onion whites to the pan and fry until the edges start to brown.
If using stock cubes and boiled water – bring 1 ltr of water to the boil and crumble the two stock cubes into mix.
Now you can add your remaining 2 tbsps of soy sauce, 1 tbsp of sesame oil and 1 tsp of sugar to the pan. Then add the 1 ltr of water and bring back to the boil then reduce to simmer.
If using liquid beef stock, add it to the pan and bring to the boil. When it starts to boil reduce the heat to allow the stock to simmer. Then stir in your remaining 2 tbsps of soy sauce, 1 tbsp of sesame oil and 1 tsp of sugar.
At this point, the stock should be producing a fantastic aroma . We’re now ready to add the noodles to the pan and cook for 4 minutes.
Taste the stock to check if you’re happy with the flavour. If you’re not – season to taste.
While the noodles are cooking crack and peel the eggs and place in a bowl. Be sure to rinse them if they have any shell stuck.
You can now slice the resting steak into thin lengths. If you find that parts of your steak are too pink for your liking – this isn’t a problem at all.
Add the bits of steak that are too rare to the pan. They will cook for a little longer with the noodles and actually enhance the taste of the soup. Glass half full.
At this point your noodles should have increased in size, the soup is flavoursome and warming. Your belly has started to rumble and you’ve started to salivate!
Or is that just me?
Grab the noodles with some tongs and place into two separate bowls. Depending on the size of your bowls, there may well be some noodles left-over – don’t threat, this means there will be some left for seconds!
If you by chance have some ramen bowls lying around – you’ll probably have room for all the noodles you could want.
Remember though, we want to be frugal – I’m not buying a ramen bowl!
Ladle out enough soup to fill the bowl – as illustrated below. Don’t fill it too much as we still need to add ingredients to it.
Add as much of the steak as you like to the bowls. If you have noodles and soup left-over – I’d suggest saving some.
Cut your boiled eggs in half and add them to the bowls. If they were boiled for 6 minutes, they should be soft in the middle.
The eggs may be cold at this point, no matter – the hot soup will definitely warm them back up.
Sprinkle a portion of the greens of the spring onions over the top of the ramen and we’re almost ready to go.
Next step – take a picture of your handiwork! It needs to be uploaded to social media!
Tag us on Instagram @flexendrich or Facebook @FlexEndRich
When eating, I love to add a few drops of Kikkoman soy sauce into the egg yolk and soup. This meal is really easy to make, ‘souper’ cheap and incredibly tasty.
Be proud of your handiwork and slurp to your heart’s content! You have just saved around £20 plus drinks and service!
Pop on Netflix and spend your night watching ‘Samurai Gourmet’ and eating your ramen.
Beef ramen for beginners
This quick alternate will produce awesome flavour in around 10 minutes for less than £5. It uses instant ramen noodles with additional extras to enhance the flavour and speed things up dramatically.
You may be wondering:
How do you even have the gall to add a recipe using instant noodles to your blog?
Well, there are a few reasons really.
- It tastes fantastic
- ‘Souper’ easy
- Brilliantly quick
- Bloody cheap
- Saw it on tv!
In episode 2 ‘The Demoness’ Ramen’, Kasumi finds himself hungry and attempts to go to a popular ramen restaurant but arrives to find it full!
While looking for another place to eat ramen, he finds an empty one that he hadn’t seen before – curious, he enters.
After sitting and waiting for what feels like an eternity in Japanese time, he realises to his dismay, that he’s in a garish looking Chinese restaurant.
A rude woman – the demoness, serves him in an unruly fashion and makes Kasumi feel very uncomfortable. She disappears out back and he hears the food start cooking. He realises that the demoness is the waitress and the chef.
She brings the food back in record timing and gives poor Kasumi cold ramen. Being a timid man, he contemplates telling this woman about herself.
Building up the courage he goes over to her, then melts away at the size of her and asks for the bill, all the while keeping his thoughts to himself.
Dejected, he goes home hungry where his wife offers to make him some instant ramen!
He is so happy by this prospect. His wife makes the ramen with so much love that it seems as though this may well be the best ramen he’s ever eaten.
So let’s make it!
- Nissin Demae Ramen Instant Noodles
- 2 spring onions
- 2 eggs
- 1 tbsp soy sauce
- 225g rump steak
- 1 tbsp sesame oil
- sprinkle of Chinese 5 Spice
- garlic granules
- onion granules
- sesame seeds
- Kikkoman soy sauce
Preparation time – 3 minutes, cooking time – 7 minutes. Total time – 10 minutes
Season the meat with 1 tbsp of soy sauce and sesame oil and a sprinkle of Chinese 5 spice. Don’t add too much of this as it can be overpowering.
If you have these lying around, 1/4 tsp of onion and garlic granules and a sprinkle of sesame seeds.
Rub the ingredients together and leave to sit while you set up the other ingredients.
Add 1.5 ltr of water to the kettle and bring to the boil.
Fill a small saucepan with 500ml water from the kettle and bring back to the boil. Once boiling, add 2 eggs to it and cook for 6 minutes. When complete remove from the boil and run under cold water until cool to touch.
While the eggs are cooking – be sure to add a frying pan to the heat. Once the pan is hot, add the marinated steak and seer on both sides for 3 to 4 minutes each dependant on the thickness of the steak and how you like it cooked. This will leave my steak medium to medium-well.
Place it on a chopping board and leave it to rest.
Open the packets of noodles and add them to a medium-size saucepan. Pour both powder and oil sachets on the noodles and add the remaining 1 ltr of water.
Allow these noodles to simmer for 3 minutes, stir throughout to separate the noodles.
While the noodles are simmering, the eggs and steak are cooking – wash both spring onions – being sure to remove any of the wilting parts. Slice the spring onions into small ringlets ready to garnish.
Once everything has finished cooking – de-shell the eggs and slice the steak into thin strips.
Separate the noodles into 2 bowls and ladle out the soup evenly.
Cut the eggs in half and add them and the sliced steak to the bowls. Then garnish your beef ramen for beginners with the spring onions.
Why not try adding a dash of Kikkoman soy sauce to your eggs and soup for added flavour?
Enjoy your masterpiece! You have made fantastic ramen for two in around 10 minutes and for under £5. Why not watch the next episode of ‘Samurai Gourmet’ to treat yourself?
Can you make this cheaper?
You sure can!
If you skip the steak you save £3. It will also take around 7 minutes to make. I often do this and have this around 2-3 times a week. Frugal meals for the win!
I even take it for lunch at work! Oh, the jealousy!