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1
Put 3 liters of water and 1 1/2 teaspoons salt in a large pot. Bring the salted water to a boil. Add udon noodles and cook for 9 minutes (or cook to packet instructions). Use a pair of tongs to remove the noodles and transfer to a colander. Give cooked udon noodles a quick rise and set aside.
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2
Get a large bowl, fill it with water, then add ice.
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3
Bring the salt boiling water in the pot down to a simmer. Add bok choy stems, simmer for 1 minute then add leaves and cook for another 30 seconds.
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4
Use tongs or a large slotted spoon to transfer bok choy to ice bath. Leave for 20-30 seconds, then drain (do not leave the bok choy in the ice water).
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5
Put stock, ginger, garlic and star anise in a pot. Bring stock to a boil over the stove, then turn heat down low and simmer stock uncovered for 10-15 minutes.
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6
Once you have simmered the stock, use a slotted spoon to remove the ginger, garlic and star anise. Then use a regular spoon to skim the stock. Season stock to taste with soy sauce. Make sure you don't add too much and taste as you go.
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7
Season steak on both sides generously with salt and pepper.
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8
Preheat a pan over high heat for at least 1 minute. Turn the kitchen fans on and/or open the windows.
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9
When the pan is nice and hot, add oil. Add steak and sear for about 4 minutes on each side for medium rare (this is for a steak that is about 1 inch thick).
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10
Transfer the steak to a plate to rest for a couple of minutes, then transfer to a board. Use a sharp knife to slice thin strips out of the steak.
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11
Put some noodles in a serving bowl, then add some bok choy. Neatly place a few strips of steak on top. Garnish with spring onions and sesame seeds. Ladle in some of the stock and, if you've made them, serve with a ramen egg.
