Easy beef ramen recipe ready in just 20 minutes
Ingredients 1 tbsp vegetable or sesame oil
400g beef (sirloin or flank steak), thinly sliced
Ramen noodles
2 cups beef stock
2 tbsp soy sauce
1 tbsp oyster sauce
1 tsp brown sugar
1 tsp garlic, minced
1 tsp ginger, minced
½ tsp red pepper flakes (optional)
½ cup spring onion, chopped
½ cup mushrooms, sliced
1 egg, soft-boiled
1 green chilli, chopped
1 red chilli, chopped
½ cup fresh parsley
1 cup baby bok choy Method
Set your Instant Pot to sauté mode. Add oil, sliced beef, salt, pepper, chilli flakes, brown sugar, ginger and garlic. Sauté until the beef is nicely browned. Pour in the beef stock, close the lid, and pressure cook until the beef is tender (approx. 10 minutes, then natural release). Switch back to sauté mode. Stir in soy sauce, oyster sauce, green chilli, mushrooms, spring onion, baby bok choy, ¼ cup parsley and the ramen noodles. Simmer gently until noodles are cooked. Serve in bowls, layering beef, vegetables and noodles. Pour over the broth and top with red chilli, fresh parsley and a soft-boiled egg.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
The Citizen
08-07-2025
- The Citizen
Easy beef ramen recipe ready in just 20 minutes
There's something about a big, steaming bowl of beef ramen that just makes winter feel a little more bearable. It's warm, rich, and full of bold, comforting flavours – everything you need when the days are short and the weather's doing its worst. Recipe compliments of Instant Pot. Ingredients 1 tbsp vegetable or sesame oil 400g beef (sirloin or flank steak), thinly sliced Ramen noodles 2 cups beef stock 2 tbsp soy sauce 1 tbsp oyster sauce 1 tsp brown sugar 1 tsp garlic, minced 1 tsp ginger, minced ½ tsp red pepper flakes (optional) ½ cup spring onion, chopped ½ cup mushrooms, sliced 1 egg, soft-boiled 1 green chilli, chopped 1 red chilli, chopped ½ cup fresh parsley 1 cup baby bok choy Method Set your Instant Pot to sauté mode. Add oil, sliced beef, salt, pepper, chilli flakes, brown sugar, ginger and garlic. Sauté until the beef is nicely browned. Pour in the beef stock, close the lid, and pressure cook until the beef is tender (approx. 10 minutes, then natural release). Switch back to sauté mode. Stir in soy sauce, oyster sauce, green chilli, mushrooms, spring onion, baby bok choy, ¼ cup parsley and the ramen noodles. Simmer gently until noodles are cooked. Serve in bowls, layering beef, vegetables and noodles. Pour over the broth and top with red chilli, fresh parsley and a soft-boiled egg.
The Citizen
07-06-2025
- The Citizen
Saturday morning lemon poppyseed pancakes recipe
Saturday mornings are made for slowing down, and nothing says lazy weekend bliss quite like a stack of fluffy pancakes. But if you're tired of the usual, it's time to wake up your taste buds with something a little brighter – lemon poppyseed pancakes. Recipe compliments of Instant Pot. Ingredients For the lemon curd: • 115g caster sugar • ½ cup (or juice of 3 lemons) • 2 whole eggs • 75g unsalted butter, melted • Zest of 1 lemon • 1 tsp poppy seeds For serving: • 12 pre-made pancakes • 200ml whipped cream • 1 punnet raspberries • Powdered sugar, for dusting (optional) Method In a heatproof glass bowl that fits inside your Instant Pot, whisk together caster sugar, lemon juice, eggs, melted butter, and lemon zest until smooth. For the best consistency, use a stick blender to fully emulsify the mixture. Cover the bowl tightly with foil to prevent water from getting in. Add 1 cup of water to the Instant Pot, then place the trivet inside. Set the Instant Pot to Pressure Cook, but leave the lid off until the water starts to bubble. Carefully lower the foil-covered bowl onto the trivet, secure the lid, and pressure cook for 1 minute on high pressure. Turn off the Keep Warm function, then allow a 10-minute natural pressure release before manually releasing any remaining pressure. Whisk the curd and then pass it through a sieve to remove any eggy bits. Remove the lid, lift out the bowl, and stir in poppy seeds. The curd will thicken further as it cools. To serve, spread a generous layer of whipped cream onto each pancake, followed by a spoonful of lemon poppyseed curd. Scatter over raspberries and dust with powdered sugar, if using. Roll up the pancakes and serve immediately.
The Citizen
03-06-2025
- The Citizen
Dippy soft eggs with parmesan-crusted soldiers
We can't get enough of this breakfast: soft-boiled eggs served with crisp sourdough toast sticks, slathered in buttery parmesan and a crack of black pepper. What makes this dish especially great is how hands-off it is. There's no hovering over the stove or guessing if the eggs are done. The Instant Pot handles the timing, and the air fryer crisps the toast to golden perfection in minutes. It's also a fun one to get kids involved in. They can help butter the toast or sprinkle on the cheese, and let's be honest, dipping toast into eggs never gets old at any age. Ingredients 4 extra-large eggs, at room temperature 1½ cups cold water 2–3 slices sourdough bread 3 tablespoons/45g butter ¼ cup parmesan cheese, divided Freshly cracked black pepper Pinch of salt Method Preheat the air fryer to 180°C (350°F). Cut 2–3 slices of sourdough bread into slices around 1.5–2 cm thick. Trim the crusts and cut into toast soldiers. In a small bowl, mix together 3 tablespoons butter, a generous crack of black pepper, and half of the ¼ cup parmesan with a pinch of salt. Taste and adjust seasoning if needed—the butter should be well-seasoned and peppery. Spread the butter mixture over the toast soldiers and sprinkle the remaining parmesan on top. Set aside. Pour 1½ cups cold water into the base of the Instant Pot and insert the trivet. Gently place in 4 extra-large eggs cold from the fridge. Secure the lid and set the valve to Sealing. Set the Instant Pot to high pressure for 1 minute. Once the timer beeps, allow a 1-minute natural release, then manually release any remaining pressure. As soon as the pin drops, transfer the eggs to cold running water or an ice bath to stop the cooking. While the eggs cook, place the prepared toast soldiers into the air fryer. Cook for 2–4 minutes, turning halfway through, until golden and crisp. To serve, crack the tops off the soft-boiled eggs and place in egg cups. Serve immediately with the hot parmesan toast soldiers for dipping. Note: This recipe is designed for extra-large eggs taken straight from the fridge. Egg sizes vary slightly, so consider testing one egg the first time you try this method. If you're using room-temperature eggs, release the pressure immediately after the timer beeps (do not wait for a full minute of natural release). Adjust timing slightly up or down depending on your preferred egg consistency.
