Quick Shoyu Ramen

1. 1

   For the chili oil, heat oil in a small saucepan over low heat. Add the chili flakes and chilis and continue to heat for about 7-8 minutes. Remove from the heat and let cool. Transfer the mix to a glass bottle and keep in a cool, dark place. Over time, the oil will become increasingly redder and hotter.

2. 2

   For the broth, heat the beef stock with the soy sauce, mirin, sugar, and lemon juice in a pot over medium heat until the sugar is diluted.

3. 3

   In a another pan, brown the steak over medium-high heat to desired doneness. Remember: the beef will continue to cook slightly when placed in the hot broth. Set aside to rest for about 10 minutes, then slice as thinly as possible.

4. 4

   To assemble the ramen, ladle broth in a bowl, then add noodles. Top with sprouts, a halved egg, scallions, nori, sliced beef, chili oil, and black pepper.

No additional tips available.