MenuMenu

Fillet steak ramen

 

This is ramen done properly at home. Tender slices of pink fillet steak sit in a rich, aromatic miso broth alongside silky noodles, earthy mushrooms, and greens. The star? A glossy, soy-cured egg yolk that melts into the broth, creating pure magic. Quick enough for a weeknight but impressive enough for guests.

Prep: less than 30 mins
Cook: 10 to 30 mins
Serves: Serves 2
Dietary: Dairy-free, Nut-free
Fillet steak ramenBy Matt Tebbutt
From Saturday Kitchen Recipes

Nutri-Score CThis fillet steak ramen scores a balanced C rating. Per serving (approx): 685 kcal, 32g fat, 8g saturated fat, 52g carbohydrates, 12g sugars, 7g fibre, 45g protein. The nutrition comes from quality protein in the steak and eggs, plenty of vegetables, and wholesome noodles, though the sodium from miso and soy sauce is moderately high.

Equipment

Ingredients

For the Soy-Cured Egg Yolk

  • 2 free-range egg yolks
  • Enough soy sauce to cover the yolks

For the Broth and Noodles

  • 500ml beef stock
  • 2 tbsp miso paste
  • 3 garlic cloves, thinly sliced
  • 2 red chillies, chopped
  • 1 tbsp peeled and thinly sliced ginger
  • 200g fillet steak
  • 2 tbsp vegetable oil
  • 5 shiitake mushrooms
  • 4 oyster mushrooms, cut into 4
  • 100g cavolo nero, stalks removed and shredded
  • 1 carrot, peeled and shredded
  • 3 baby corn
  • 100g egg noodles
  • Salt and freshly ground black pepper

To Serve

  • 6 spring onions, cut into 3cm batons
  • 2 tsp toasted sesame oil
  • 1 sheet nori, toasted and chopped
  • 1 tbsp crispy chilli oil
  • 1 tbsp toasted sesame seeds

Customise

  • Fillet steak: Use sirloin or rump if you prefer, or even thinly sliced chicken breast for a lighter option.
  • Miso paste: White miso is milder, red is stronger – use whichever you have or prefer.
  • Cavolo nero: Swap with pak choi, spinach, or kale if that’s easier to find.
  • Egg noodles: Ramen noodles or even dried udon work brilliantly here.
  • Chilli oil: Leave it out for a milder broth, or add extra if you love heat.

Method

Stage 1: Cure the Egg Yolks (40 mins, can be done ahead)

  1. Submerge the yolks carefully. This is a lovely little trick. Place your two egg yolks (you can save the whites for an omelette later) into a small bowl and pour over enough soy sauce to completely cover them. Let them sit for 40 minutes – they’ll turn glossy, slightly firm on the outside, and intensely savoury. You can do this hours ahead or even the day before.

Stage 2: Build the Broth (10 mins, can overlap with prep)

  1. Simmer the aromatics. While the yolks cure, pour your beef stock into a saucepan. Stir in the miso paste until it dissolves, then add the sliced garlic, chopped chillies, and ginger. Bring it to a gentle simmer and let it bubble away quietly for about 10 minutes. The smell will be incredible – earthy, spicy, warming.

Stage 3: Sear the Steak (5 mins)

  1. Season generously. Take your fillet steak out of the fridge and pat it dry. Season both sides really well with salt and black pepper – don’t be shy.
  2. Sear it hard and fast. Heat the vegetable oil in a frying pan over a high heat until it’s nearly smoking. Lay the steak in and sear it on all sides for just a few minutes until you get a beautiful, even, caramelised crust. You want it rare to medium-rare inside. Take it out, pop it on a plate, and let it rest somewhere warm while you finish everything else.

Stage 4: Cook the Vegetables and Noodles (8 mins, everything happens at once)

  1. Fry the mushrooms. Using the same pan you cooked the steak in (don’t waste those flavours!), toss in the shiitake and oyster mushrooms. Fry them for 2-3 minutes until they colour and soften. Set them aside.
  2. Cook the greens in the broth. Drop the shredded cavolo nero, carrot, and baby corn straight into your simmering broth. Let them cook for 5 minutes until just tender but still with a bit of bite.
  3. Boil the noodles. At the same time, cook your egg noodles in a separate pan according to the packet instructions. Usually just 3-4 minutes in boiling water. Drain them when they’re done.

Stage 5: Assemble and Serve (3 mins)

  1. Slice the steak. Cut your rested fillet into thin, elegant slices. Look at that pink centre.
  2. Build your bowls. Divide the cooked noodles between two deep serving bowls. Arrange the vegetables, mushrooms, and sliced steak on top. Carefully lift out the cured egg yolks and place one in each bowl.
  3. Pour and garnish. Ladle the hot, aromatic broth over everything. Scatter over the spring onion batons, drizzle with toasted sesame oil and crispy chilli oil, sprinkle the chopped nori and sesame seeds on top. Taste and add a splash more soy sauce if you like it saltier.

 

Suggested Wine Pairing

This fillet steak ramen is packed with umami from the miso broth, soy-cured egg yolk, and beef stock, plus heat from chillies and ginger. You need wines with good body, a touch of spice tolerance, and enough fruit to balance the savoury richness. Here are three brilliant red wine matches from UK supermarkets.

  • Côtes du Rhône: A medium-bodied red with peppery, herbal notes and soft red fruit. It complements the beef beautifully and doesn’t fight the chilli or ginger heat.
  • Argentinian Malbec: Juicy, plummy, and smooth with a hint of smoke. The ripe fruit balances the saltiness of the soy sauce and miso, while the body stands up to the fillet steak.
  • Pinot Noir: Lighter and more elegant, with earthy, mushroom-like notes. It mirrors the shiitake and oyster mushrooms and adds a silky texture that works with the noodles and broth.

What can you serve with this

  1. Gyoza or dumplings. Pan-fried pork or vegetable dumplings on the side make this a proper feast and add lovely crispy texture.
  2. Pickled vegetables. Quick-pickled cucumber, radish, or ginger cuts through the richness and adds a refreshing crunch.
  3. Edamame beans. Simply steamed and sprinkled with sea salt – a light, protein-rich side that complements the Asian flavours.
  4. Crispy seaweed snacks. Extra nori or roasted seaweed sheets add an umami hit and satisfying crunch.

You may also like...

scroll to top