Creamy Steak Ramen

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Creamy Steak Ramen

Ingredient Notes

Kewpie mayonnaise:

Japanese mayo made with egg yolks only and a touch of rice vinegar, which gives it a richer, creamier texture than standard mayo. It’s the key emulsifier in this sauce, helping the yolk and hot cooking water combine into something smooth rather than greasy. It’s widely available in supermarkets now, usually in the Asian foods aisle.

Ramen:

I use a two-packet spicy ramen here. The spicy seasoning packet goes into the sauce bowl to flavour the emulsion, and the second packet flavours the noodle cooking water. If your ramen only has one seasoning packet, use about half in the sauce and the rest in the water. The brand doesn’t matter much, so use whatever you like.

Egg yolk:

The yolk does the same job here as it does in carbonara: it emulsifies with the fat from the mayo and the hot cooking water to form a thick, glossy sauce. Make sure the cooking water is hot but not at a rolling boil, otherwise the yolk will scramble instead of emulsify.

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Ingredients

1 piece of fillet steak (normally I use the end piece that I cut when slicing steaks)
130g packet ramen (your choice)
1 spring onion, thinly sliced, white and green parts separated
1 egg yolk
1 tbsp Kewpie mayonnaise
chilli crisp, to garnish (optional)
salt, to season

Equipment

Chopping board
Chef’s knife
Small saucepan
Frying pan
Serving bowl
Tongs

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Directions

Season the steak with salt and pan-fry to your preferred doneness (keep it rare if it’s going over hot broth).
Set the steak aside to rest.
In a serving bowl, add the egg yolk, mayonnaise, white of the onion and the spicy seasoning packet from the ramen.
Bring a small pot of water to a simmer. Add the noodles and the other seasoning packet, and cook according to the instructions on the packet.
Take 100mls of the cooking water and add to the serving bowl. Mix well, until it forms a smooth, creamy sauce.
Drain the noodles and add them straight into the bowl. Toss well to coat in the sauce.
Slice the rested steak thinly and place on top of the noodles.
Garnish with spring onion greens and a spoon of chilli crisp if using.

Notes

Chef Tips

Keep the steak rare in the pan

The steak carries over heat once it’s resting and again when it goes on top of the hot noodles, so if you cook it to medium in the pan it’ll be well done by the time someone eats it. Aim for rare to medium-rare depending on your preference, then let it rest for a couple of minutes before slicing.

Use hot cooking water, not boiling

The egg yolk sauce only emulsifies properly if the water is hot but not at a rolling boil. Take the pot off the heat for about 30 seconds before measuring your 100ml. Too hot and the yolk scrambles into little pieces; too cool and the sauce stays thin and won’t coat the noodles properly.

Split the seasoning packets deliberately

The spicy seasoning packet goes into the sauce bowl to flavour the emulsion, and the milder packet goes into the noodle cooking water. This gives you distinct layers of flavour in the finished bowl. If your ramen only comes with one seasoning packet, use roughly half in each place.

Storage

This is best eaten straight away. The sauce won’t hold once it cools and the noodles will absorb it and clump together in the fridge.

FAQs

Can I use the whole egg instead of just the yolk?

You can, but the sauce will be thinner and less creamy. The yolk has a higher fat content than the white, which is what gives the sauce its texture. If you use the whole egg, reduce the cooking water slightly to compensate.

Can I use a different mayo if I don’t have Kewpie?

Regular mayo will work, but the sauce won’t be quite as rich or as smooth. Kewpie has a higher yolk-to-white ratio and a touch of rice vinegar that gives it a cleaner flavour. It’s worth picking up a bottle if you don’t already have it.

Can I add vegetables?

Yes. Blanched bok choy, bean sprouts, or shredded cabbage all work well here. Add them when you’re tossing the noodles in the sauce so they don’t overcook.