Samurai Sizzler is £14 on our menu and it is the bowl for people who want meat, heat and crunch in the same mouthful. Ramen, six slices of meat, sliced potatoes, seaweed, crispy onions and chilli oil. This is the home version, built around a quick chilli oil you make yourself in ten minutes and thinly sliced steak that cooks in under two.
The chilli oil is the part worth learning. Hot oil poured over chilli flakes, sesame seeds, garlic and star anise gives you something fruity, toasty and properly hot, and it keeps in the fridge for a month. Once you have a jar of it, this bowl is a 25-minute job.
The beef is marinated in soy, sugar, cornflour and sesame oil, which does two things: it seasons the meat and the cornflour holds a little moisture so thin slices stay tender in a screaming hot pan. Total time is about 45 minutes, most of which is chilli oil and potatoes.
Why this recipe works
- The chilli oil is made properly, not just stirred together. Heating the oil with garlic and star anise first, then pouring it over the flakes, cooks the chilli without burning it. That is the difference between fragrant and acrid.
- Cornflour in the beef marinade. A teaspoon is enough to give the slices a barely-there coating that seals in juice. It is the same trick that makes beef in a Chinese takeaway so silky.
- The beef is seared, not simmered. Thin slices in a very hot dry-ish pan for 60 to 90 seconds. Any longer and they tighten and go grey.
- Dark soy in the broth. A tablespoon adds colour and a slightly molasses-like depth that light soy cannot do on its own, which is what makes this taste like a beef bowl rather than a chicken one.
- Crisp potatoes on top of soup should not work, and it does. Rinsed, dried, cornflour-dusted and shallow fried, they hold their crunch long enough to matter.
Ingredient notes
The steak. Sirloin or rump. Both have enough fat to stay tender when cooked fast and hard. Skirt or bavette also work well if you slice firmly against the grain. Freeze the piece for 30 minutes before slicing — it firms up just enough to let a normal kitchen knife cut paper-thin slices.
Gochugaru or Sichuan chilli flakes. Gochugaru is the Korean coarse chilli powder, bright red, fruity and surprisingly mild for its colour. Sichuan flakes are hotter and more aromatic. Ordinary supermarket crushed chillies will make chilli oil, but a harsher, one-note version. Both gochugaru and Sichuan flakes are easy to find in UK Asian supermarkets and increasingly in large supermarkets.
Star anise. One pod in the warming oil, removed before the oil goes over the flakes. It adds a faint liquorice warmth in the background. Leave it out if you dislike aniseed and the oil is still good.
Dark and light soy sauce. They are not interchangeable. Light soy is the salty one that seasons. Dark soy is thicker, less salty and mostly there for colour and depth. If you only have one bottle, use light soy and add half a teaspoon of black treacle for colour.
White miso paste. A single tablespoon, stirred in off the heat, rounds out the broth and stops it tasting thin. Never boil it.
Potatoes. Maris Piper or Desiree, sliced 5mm thick. Rinse the slices under cold water until it runs clear, then dry them properly. This is the single most important step for crunch.
Substitutions and variations
Chicken instead of beef. Thigh, sliced thin and marinated the same way, cooked for three to four minutes rather than 90 seconds. Use chicken stock in the broth.
Buy the chilli oil. A jar of crispy chilli oil from the supermarket is a perfectly good substitute and turns this into a 25-minute recipe. Spoon from the bottom of the jar to get the crunchy sediment.
Turn the heat right down. Halve the chilli flakes and the oil becomes gently warm and toasty rather than fierce. On our menu the equivalent move is asking for Mellow Cuddle instead of Dragon Kiss.
Add a jammy egg or a fried egg. Six minutes 30 seconds in boiling water then straight into cold gives you a set white and a soft centre. A fried egg with a runny yolk is the other good option, and it is how we finish several bowls in the restaurant.
More broth, less broth. Halve the stock for a thicker, saucier bowl that clings to the noodles. This is the same choice you can make when ordering.
Step-by-step guidance
The full method is in the recipe card below. Three things are worth extra attention.
Making the chilli oil. Put the chilli flakes, sesame seeds, salt and sugar in a heatproof bowl — a Pyrex jug is ideal, and never use plastic. Heat the oil with the sliced garlic and star anise over a medium heat until the garlic is pale gold and just starting to bubble steadily, which is roughly 150 to 160°C. Fish out the garlic and star anise, then pour the hot oil straight over the flakes. It should hiss and foam for a few seconds and smell toasty. If it smells sharp and burnt, the oil was too hot and it is worth starting again. Leave it to cool before using.
Searing the beef. Get the pan properly hot before anything touches it — a drop of water should skitter and vanish. Cook the beef in two batches in a single layer. Crowding the pan drops the temperature and the meat stews in its own juice. Sixty to ninety seconds, turning once, then straight onto a warm plate. It will carry on cooking as it rests.
Finishing the broth. Bloom the garlic and ginger in sesame oil for no more than a minute, add the stock and both soy sauces, and hold it at a gentle simmer for ten minutes. Take the pan off the heat, whisk the miso into a ladleful of broth in a separate bowl until smooth, then stir it back in. Taste and adjust with light soy rather than salt.
Professional tips
- Slice the beef against the grain. Look for the direction of the fibres and cut across them, not along them.
- Marinate the beef while the chilli oil cools and the potatoes fry. Fifteen minutes is plenty, and it means no extra waiting.
- Warm the bowls with hot water from the kettle. A cold bowl takes 15°C off your broth instantly.
- Cook the noodles a minute under the packet instruction. They will finish cooking in the broth.
- Do not pour the chilli oil in until the bowl is otherwise finished, so you can see how much heat you are adding.
- Keep the fried potatoes on a wire rack and salt them straight out of the oil, while they are still glossy.
Troubleshooting
| Problem | Likely cause | Solution | Prevention |
|---|---|---|---|
| Chilli oil tastes bitter and burnt | Oil was too hot when it hit the flakes | Start again — bitterness cannot be fixed | Take the oil off the heat as soon as the garlic turns pale gold |
| Beef is tough and grey | Pan was not hot enough, or it was overcrowded | Nothing to save it, but slice it thinner next time | Very hot pan, two batches, 60 to 90 seconds maximum |
| Beef slices are thick and chewy | Cut with the grain, or the meat was too soft to slice | Slice the rest thinner and against the grain | Freeze the steak for 30 minutes before slicing |
| Broth tastes thin | Weak stock, or the miso was left out | Whisk in more miso off the heat, or a splash of dark soy | Use a good stock and taste before serving |
| Potatoes went limp | Damp slices, or oil not hot enough | Refry for a minute in hot oil | Rinse, dry thoroughly, dust with cornflour, fry in 1cm of hot oil |
| Bowl is far too spicy | Too much chilli oil, added too early | Stir in a spoonful of cream cheese or a splash of milk to soften it | Add chilli oil half a tablespoon at a time at the table |
What to serve with it
This bowl is already loud, so keep sides simple. Soft chicken bao buns are the best partner because the sweet, doughy bun calms the chilli down. If you want to push the heat further, crispy naga chilli sliced potatoes on the side is the obvious move. For a gentler bowl on the same night, our miso chicken ramen is the one to make for anyone who has had enough.
Something cold and fruity to drink helps more than water does. Mango, lychee or pineapple all work against chilli heat. There are more ideas in our ramen bowl recipes.
Storage and reheating
The chilli oil is the one component that genuinely improves with time. Keep it in a clean sealed jar in the fridge for up to a month and use it on eggs, noodles, rice and roast potatoes.
Cool the broth quickly, refrigerate within two hours and use within two days, in line with standard UK food safety guidance. Reheat until piping hot. Hold the miso back and add it fresh.
Cooked beef is best eaten immediately. If you have leftovers, keep them chilled and use within a day, and reheat only until piping hot — reheating thin steak twice will make it tough. Fried potatoes will not keep in any useful state, so fry only what you will eat. Cooked noodles can be tossed in a little sesame oil and kept overnight, then loosened in hot water.
Freezing: the broth freezes for up to three months without the miso. Do not freeze the cooked beef or the potatoes.
Frequently asked questions
Can I make the chilli oil in advance?
You should. It is better after a day or two and it keeps for a month in the fridge. Making a double batch costs almost nothing extra.
What if I cannot find gochugaru?
Use Sichuan chilli flakes, or a mix of ordinary crushed chillies with a teaspoon of sweet paprika to soften the edge and deepen the colour. It will not be identical but it will be good.
How hot is this?
You decide, because all the heat is added at the end. The broth on its own is not spicy at all. Half a tablespoon of chilli oil per bowl is gentle, two tablespoons is serious.
Which cut of beef is best value?
Rump. It has plenty of flavour and costs noticeably less than sirloin, and once it is sliced thin the difference in tenderness almost disappears.
Can I cook this without a wok?
Yes. A large heavy frying pan holds heat better than a thin wok anyway. What matters is that the pan is hot and the beef is not crowded.
Can I air fry the potatoes?
Yes. Toss the dried slices with a tablespoon of oil and the cornflour and air fry at 200°C for 14 to 18 minutes, shaking twice. Slightly less crisp than shallow fried, and much less mess.
Is the star anise essential?
No. It adds a background warmth rather than a recognisable flavour. Leave it out if you would rather, or swap in a small piece of cinnamon stick.
PrintChilli Oil Beef Ramen (Samurai Sizzler Style)
- Total Time45 minutes
- Yield2 large bowls 1x
A punchy chilli oil beef ramen with seared marinated beef, crispy sliced potatoes, seaweed and crispy onions in a deep savoury broth. Big, bold and ready in 45 minutes.
Ingredients
For the quick chilli oil
- 150ml sunflower oil
- 3 tbsp gochugaru or Sichuan chilli flakes
- 1 tsp toasted sesame seeds
- 2 garlic cloves, thinly sliced
- 1 star anise
- 1/2 tsp fine salt
- 1 tsp caster sugar
For the beef
- 400g sirloin or rump steak, sliced as thinly as you can manage
- 1 tbsp light soy sauce
- 1 tsp caster sugar
- 1 tsp cornflour
- 1 tsp toasted sesame oil
- 1/2 tsp cracked black pepper
For the broth and bowls
- 1 tbsp toasted sesame oil
- 4 garlic cloves, grated
- 20g fresh ginger, grated
- 1.2 litres beef or chicken stock
- 2 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp white miso paste
- 2 nests dried ramen noodles, about 180g
- 2 medium potatoes, sliced into 5mm coins, plus 2 tbsp cornflour and oil to fry
- 2 large eggs
To finish
- 2 tbsp crispy seaweed
- 3 tbsp crispy fried onions
- 2 spring onions, finely sliced
Instructions
- Make the chilli oil first so it has time to infuse. Put the chilli flakes, sesame seeds, salt and sugar in a heatproof bowl. Heat the oil with the garlic and star anise until the garlic is just golden, about 4 minutes, then strain the hot oil over the chilli flakes. It will sizzle. Leave to cool.
- Toss the sliced beef with the soy sauce, sugar, cornflour, sesame oil and black pepper. Leave for 15 minutes while you get everything else going. The cornflour is what keeps it tender.
- Boil the eggs for 6 minutes 30 seconds, cool in cold water, peel and halve.
- Rinse and dry the potato slices, toss with cornflour and shallow fry in hot oil for 5 to 6 minutes until crisp. Drain and salt.
- Heat the sesame oil in a large pan, add the garlic and ginger and cook for 1 minute. Add the stock, both soy sauces, and simmer gently for 10 minutes.
- Get a heavy frying pan smoking hot with a splash of oil. Sear the beef in a single layer, in batches, for about 45 seconds a side. Crowding the pan steams the meat, so be patient.
- Cook the noodles separately, drain, and divide between two warm bowls.
- Take the broth off the heat, whisk the miso into a ladleful of it, then stir it back through.
- Pour the broth over the noodles, then top with the seared beef, crispy potatoes and egg halves.
- Spoon over as much chilli oil as you dare and finish with crispy seaweed, crispy onions and spring onions.
Notes
Slicing beef thinly. Freeze the steak for 30 minutes first. It firms up just enough to let you cut paper-thin slices with a normal kitchen knife. Always slice against the grain.
Chilli oil keeps for a month in a clean sealed jar in the fridge and improves after a day or two. Make a double batch — it is very good on eggs, rice and roast potatoes.
Heat levels. Gochugaru is fruity and fairly mild, Sichuan flakes bring more aromatic heat, and a pinch of naga powder takes it somewhere else entirely. Add the chilli oil at the table, half a tablespoon at a time, so everyone gets the bowl they want.
The mistake to avoid. Pouring oil that is too hot over the chilli flakes. If it smells sharp and acrid rather than toasty, it has burnt and no amount of seasoning will fix it. Take the oil off the heat as soon as the garlic turns pale gold.
Make ahead. Chilli oil up to a month ahead. Broth up to two days ahead without the miso — cool it quickly, chill within two hours and reheat until piping hot, in line with standard UK food safety guidance.
Equipment. A large saucepan of at least 3 litres, a second pan for the noodles, a heavy frying pan or wok for the beef, a deep pan for the potatoes, a heatproof glass bowl or jug for the chilli oil (never plastic), a fine grater, a wire cooling rack, and two deep bowls warmed with hot water before serving.
Allergens. This recipe contains soya, wheat (gluten), sesame and egg. Some miso pastes and stocks also contain fish. Always check the label of every ingredient you use, as recipes and allergen information can change. People with food allergies or intolerances must also consider cross-contamination.
This is a home recipe inspired by Samurai Sizzler at The Cozy Bowl. It is not the restaurant’s exact commercial recipe.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Or let us do the frying
Making chilli oil, frying potatoes and searing steak in one evening is a fair amount of standing at the hob. Samurai Sizzler is on our menu at 172 Biscot Road in Luton for £14, and you can pick your heat level while you are at it. Order for collection or delivery, or browse the full menu and see how far the heat scale goes.
Made it at home? Rate the recipe below and tell us which chilli flakes you used.
More from our kitchen: the same chilli oil is excellent on crispy panko onion rings and in our dumpling ramen bowl. To cool down afterwards, a Coconut Cloud.
Newer From Our Kitchen
Make your own chilli oil and this bowl gets considerably better — the method is in our homemade crispy chilli oil recipe. Build it on a proper homemade ramen broth and top it with a soy marinated ramen egg for the full version.