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Peanut butter
Ramen with peanut paste and beef
15min
30min
45min
Recipe
Serves 4:
4 tbsp. peanut paste
1L beef stock
600g flank steak
1 Chinese cabbage
2 carrots
2 tbsp. salted soy sauce
1 clove of garlic
1 tbsp olive oil
1 pinch of salt
Thai chillies
Wash and peel the carrots.
Trim the sides to make a square when you slice them thinly.
Remove the greens from the Chinese cabbage and cut into chiffonade.
Cut strips of beef flank steak, removing the sinews.
Peel and chop a clove of garlic.
Cut the chilli into small pieces.
Fry the strips of flank steak in olive oil in a hot pan.
Remove the meat, add the chopped garlic and cook for around 1 minute, then deglaze with the soy sauce and 2 tablespoons of beef stock.
Add the carrots and cook, covered, for around 5 minutes, then add the Chinese cabbage and cook for a further 2 minutes.
Cook the noodles in simmering water for around 3 minutes, depending on their size.
Heat 1 litre of beef stock, then add the chillies.
Turn off the heat and add the peanut paste.
Adjust the seasoning.
Drain the noodles and arrange in your bowls.
Add the flank steak and vegetables.
Menguy's little extra: For a touch of crunchiness to your recipe, use our Crunchy peanut butter!
