Tri-Tip Ramen
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
47
Spice
53
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Garlic Powder1 cup
Paprika2 cups
Dark Brown Sugar1 cup
Fish Sauce30 g
Lime Juice450 g
Ramen Noodle (fresh)Directions:
1
Preheat the oven to 325 degrees F
2
Preheat a grill to medium heat
3
Rub the beef with the garlic powder, paprika and salt and roast until medium rare, about 1 hour 10 minutes
4
Let cool, then thinly slice
5
Coat the romaine hearts with olive oil and sprinkle with salt
6
Grill for 1 minute 30 seconds per side, and then set aside to cool
7
Bring the chicken stock to a simmer in a large pot and add the sugar and bacon
8
Simmer until reduced by one-third, and then stir in the fish sauce and lime juice
9
Bring 2 gallons of water to a boil in a large pot
10
Drop in the noodles and cook for 1 minute 30 seconds, using tongs to separate and fluff the noodles in the water
11
Drain and divide among 6 bowls
12
Top each bowl with sliced beef, the cilantro, jalapenos and radishes
13
Slice the soft-boiled eggs in half lengthwise and sprinkle with chili flakes before adding one half to each bowl
14
Pour enough hot broth into each bowl, so that there is twice as much broth as noodles