Beef ramen with Szechuan pepper

Preparation time: 40 minutes

Cooking time: 10 minutes

• 250g sirloin steak
• 300g Japanese ramen noodles
• 100g Chinese cabbage
• 3 spring onions
• 4 garlic cloves
• 50g Enoki mushrooms
• 30g fresh ginger
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• Coriander
• Szechuan pepper
• Fine salt

1. Prepare the vegetables by roughly cutting up the cabbage, onions and mushrooms, and then peeling and chopping the ginger and garlic.
2. Season the steak on both sides with salt and pepper, place in a frying pan and brown over a medium heat for three to four minutes on each side with a drizzle of olive oil. Then cut the beef into slices on a chopping board and keep warm by covering with foil.
3. Add two tablespoons of olive oil to the same frying pan and add the garlic, ginger and white part of the spring onions. After two to three minutes, add the Chinese cabbage, cook for a further five minutes.  Season with salt and pepper.
4. Turn up the heat and add the mushrooms, the juices from the beef and the soy sauce. Bring to the boil and then turn down the heat and allow to infuse for approximately 10 minutes.
5. In another bowl, combine the beef and hoisin sauce ensuring it is well covered.
6. In a saucepan of boiling water, cook the ramen noodles according to the instructions on the pacet. Regularly stir to prevent the noodles from sticking together.
7. Divide the ramen, beef and vegetables between two bowls and garnish with the green parts of the spring onions, a few coriander leaves, and some more seasoning to taste.