Beef Ramen Bowl

For 2 servings

• eggs2
• beef sirloin, thinly sliced200 g
• vegetable oil1 tbsp
• beef stock600 ml
• soy sauce2 tbsp
• sesame oil1 tsp
• garlic clove, crushed1
• grated ginger1/2 tsp
• dried ramen or egg noodles150 g
• baby spinach100 g
• Spring onion, sliced, to serve

1. 1

   Bring a small pan of water to the boil. Gently lower in the eggs and cook for 6 to 7 minutes for a soft, slightly jammy yolk. Drain and place in cold water to stop them cooking further, then peel and halve.

2. 2

   Heat the oil in a large pan over high heat. Add the sliced beef and cook for 2 to 3 minutes, stirring, until browned. Remove and set aside.

3. 3

   Add the beef stock, soy sauce, sesame oil, garlic and ginger to the same pan. Bring to a simmer.

4. 4

   Add the noodles and cook according to the packet instructions, usually 3 to 4 minutes.

5. 5

   Stir in the spinach and cook for 1 minute until wilted.

6. 6

   Return the beef to the pan and warm through for 1 minute.

7. 7

   Divide the noodles and broth between two bowls, top with the halved eggs, and scatter with spring onion before serving.