Not-So-Instant Ramen with Seared Beef
Instant ramen, made properly. The broth starts in the pan — shallot and garlic sweated in oil, then chicken stock. Seared sirloin and fried shallots finish it. I used Shin Ramyun.
Ingredients
- 300 g Beef sirloin
- 200 g Fresh ramen noodles
- 2 Shallot
- 4 cloves Garlic
- 900 ml Chicken stock
- 2 tbsp Neutral oil
- 2 tbsp Soy sauce
- 1 tsp Salt
- ½ tsp Black pepper
- 3 tbsp Fried shallots (optional)
- 2 Scallions (optional)
- 1 tsp Red pepper flakes (optional)
Method
- Cube the sirloin into bite-sized pieces. Pat very dry and season with salt and pepper.
- Thinly slice the shallots.
- Mince the garlic.
- Heat half the neutral oil in a heavy skillet over high heat until it just smokes.
- Sear the beef cubes, turning to brown all faces, until deeply coloured. Move them to a plate.
- In a saucepan, warm the remaining neutral oil over medium heat.
- Add the sliced shallots and sweat until soft, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds more.
- Pour in the chicken stock with the soy sauce and red pepper flakes. Bring to a boil.
- Drop the ramen noodles in and cook per the packet directions, usually 4 to 5 minutes.
- Divide the noodles and broth between bowls. Top with the seared beef, fried shallots, and scallions.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Not-So-Instant Ramen with Seared Beef
Not-So-Instant Ramen with Seared Beef takes a packet of instant noodles, here Shin Ramyun, and treats it like the base for a proper bowl rather than a shortcut. It sits in the Korean tradition of dressing up ramyun, the wildly popular convenience noodle, into something closer to a restaurant dish. Instead of just boiling water, the broth is built in the pan: shallot and garlic sweated in oil until soft and sweet, then chicken stock poured in with soy sauce and red pepper flakes, so the finished soup has body and layered flavor the packet alone can't give.
The payoff is a bowl that is spicy, savory, and deep, the springy noodles swimming in an aromatic broth, topped with cubes of sirloin seared hard over high heat until deeply browned and crisp fried shallots for crunch. Scallions cut through the richness. It comes together in about twenty-five minutes and makes a filling, high-protein meal for two, the kind of thing worth cooking when instant ramen feels too thin but you don't want a project. The key moves are patting the beef very dry and searing it in smoking oil for real color, and sweating the aromatics before the stock so the broth tastes cooked rather than assembled.
Not-So-Instant Ramen with Seared Beef: frequently asked questions
How many calories are in Not-So-Instant Ramen with Seared Beef?
A serving has about 774 calories — 50.3g protein, 52.7g carbs, 39.5g fat, 3.3g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 50.3g of protein, roughly 26% of its calories.
Is Not-So-Instant Ramen with Seared Beef gluten-free?
As written, no — it contains Fresh ramen noodles, Soy sauce. You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
How long does Not-So-Instant Ramen with Seared Beef take to make?
About 25 minutes start to finish, but only around 17 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Not-So-Instant Ramen with Seared Beef?
The core ingredients are essential, but you can leave out fried shallots, scallions, red pepper flakes — they're optional and mainly there for extra flavor or finish.
How many servings does Not-So-Instant Ramen with Seared Beef make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.