Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Beef Ramen

by Tom Exton, James Exton, Max Bridger, Lloyd Bridger from Leaner, Fitter, Stronger

This warming, protein-packed beef ramen makes for the perfect midweek meal, and is a delicious weekend treat too. Loaded with veggies and good quality steak, this dish is a healthy and tasty option.

From the book

Tom Exton, James Exton, Max Bridger, Lloyd Bridger


Full of vibrant flavours and a real chilli kick, this is such a comforting dish and perfect for when you’re feeling a little under the weather. Feel free to swap the beef for chicken, tofu or prawns, or the rice noodles for egg noodles if that’s what you have to hand.

Read more Read less


3 garlic cloves, roughly chopped
2.5cm piece ginger, peeled and chopped, plus 2 extra large slices
250g beef sirloin or rump steaks (frying steaks are best)
1 long red chilli
4 tbsp soy sauce
2 tbsp sesame oil
1 tbsp rice wine vinegar or white vinegar
1 1/2 tsp brown sugar
2 eggs
125g baby corn
2 spring onions, sliced
1.5l beef or chicken stock
3 tbsp fish sauce
250g rice noodles
coriander leaves, to garnish
white and black sesame seeds, to garnish
sea salt and freshly ground black pepper


Put the garlic and ginger in a food processor and blitz to a fine paste.Tip into a bowl and combine with the beef, chilli and 2 tablespoons of the soy sauce. Add 1 tablespoon of the
sesame oil, the vinegar and sugar and leave to marinate for 30 minutes.

Put the eggs in a pan and cover with cold water. Bring to the boil and simmer for 4 minutes, drain and run under cold water. Peel as soon as the eggs are cool enough to handle and set aside.

Heat a pan over high heat and sear the beef for 2–3 minutes each side, until cooked to your liking.Take off the heat and slice up.

In a large, deep pan, heat the remaining sesame oil and fry the corn, spring onions and sliced ginger over high heat for 2–3 minutes. Add the stock and bring to the boil. Add the remaining soy and fish sauce, and season to taste with salt and pepper. Add the noodles and simmer for 4–5 minutes, until the noodles are cooked.

Ladle the soup and noodles between bowls and serve with the beef and half an egg on top. Finally, garnish with coriander leaves and sesame seeds, and serve.

More Recipes from Leaner

View all

3-ingredient pancakes

by Max Bridger, Lloyd Bridger, Tom Exton, James Exton from Leaner

PB-cookie-dough bars

by Tom Exton, James Exton, Max Bridger, Lloyd Bridger from Leaner


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week