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Chilli Oil Beef Ramen (Samurai Sizzler Style)

Recipe by The Cozy Bowl Kitchen

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  • 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

Scale

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

  1. 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.
  2. 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.
  3. Boil the eggs for 6 minutes 30 seconds, cool in cold water, peel and halve.
  4. 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.
  5. 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.
  6. 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.
  7. Cook the noodles separately, drain, and divide between two warm bowls.
  8. Take the broth off the heat, whisk the miso into a ladleful of it, then stir it back through.
  9. Pour the broth over the noodles, then top with the seared beef, crispy potatoes and egg halves.
  10. 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.

Find it online: https://thecozybowl.co.uk/chilli-oil-beef-ramen-recipe/