Leaving the beef to simmer unattended for hours will allow its flavour to enhance and amplify, especially if you have browned the meat first. Infusing the ramen in the same pot then lets the noodles pick up the same surrounding richness, together with shiitake mushrooms, snow peas, and radishes.
- 1 tbsp sesame oil
- 1 kg chuck steak, cut into 5cm pieces
- 2 cloves garlic, chopped finely
- 1.5 litre (6 cups) beef stock
- ¼ cup (60 ml) salt-reduced soy sauce
- 1 medium (150 g) onion, sliced
- 8 dried shiitake mushrooms
- ½ bunch coriander, stems chopped, leaves picked
- 2 limes
- 200 g dried ramen noodles
- 150 g snow peas, sliced lengthways
- ½ bunch watermelon radishes, sliced thinly
- 4 cm ginger, sliced
- 5 star anise
- 8 cloves
- 1 cinnamon stick
- 1½ tsps Sichuan peppercorns
To make the spice pouch, combine ingredients in a square of muslin cloth; pull corners together and tie with string to secure.
Heat sesame oil in a large frying pan over high heat. Cook chuck steak in batches for 4-5 mins or until browned.
Place the spice pouch, garlic, stock, soy sauce, onion, shiitake mushrooms and ½ cup (125 ml) water in a 3.7 litre (15 cups) slow cooker; stir to combine. Add the chuck steak. Cook, covered, on low for 4 hrs or high for 2½ hrs, or until chuck steak can be shredded with a fork.
Remove the spice pouch from the cooker and discard. Using a slotted spoon, transfer chuck steak to a medium bowl. Using two forks, coarsely shred meat. Stir shredded chuck steak into the cooking liquid. Stir in chopped coriander stems and the juice from 1 lime. Cut the remaining lime into wedges.
Cook noodles following packet directions. Add snow peas to noodles for the last minute of cooking time; drain.
To serve, divide noodles and snow peas among bowls; ladle over broth, chuck steak and shiitake mushrooms. Top with sliced radishes and coriander leaves. Serve with lime wedges.
Suitable to freeze at the end of step 4.