Chilli Beef Something

[ffutures]

I like Wagamama's Chilli Beef Ramen. Unfortunately they now charge ten quid for a bowl, which is a little more than I usually want to spend, so I've made intermittent attempts to duplicate the stuff for myself. I'm not a master chef, and for me the hardest thing seems to be to get the liquid part right, so I've been trying canned soups. Tonight's attempt still isn't quite right, but I think I'm getting closer. Note that there were no noodles in this batch - I forgot to buy them...

1 red onion
1 bag stir fry mix (bean shoots, carrot, onion, etc.)
One stewing / grilling steak
Olive oil
1 can carrot & coriander soup
2 chilli peppers
Chilli powder
Garlic powder
Sweet pepper sauce
1 lime (washed)

Stir fry the onion and stir fry mix, adding chopped chilli peppers, a pinch of chilli powder, and a little garlic powder. Cut the steak into strips, trimming off the fat, and add to the stir fry once it's starting to brown.

Get the steak browned then pour in the can of soup and simmer, adding a little pepper sauce and the juice from about a third of the lime.

Once things have simmered vigorously for a couple of minutes pour into a big bowl, chuck in the remainder of the lime as slices, and prepare to sear taste buds.

This still isn't quite right - it's rather thicker than Wagamama's version, and as I said I forgot the noodles - but it has the right sort of taste and it's very filling. I think that next time I'll try diluting the soup with a little water, see if that helps.

Comments

[kyte.livejournal.com]

Om nom nom!

I should give you my pet ramen recipe - easy and thoroughly adaptable:

1) Fry off any meat
2) Make stock from ramen packet
3) Add flavourings and veg - can recommend miso paste, frozen soya beans, wakame, spring onion etc
4) Add anything else you fancy - frozen prawns are especially good
5) Add noodles and simmer until ready
6) Top with shredded nori or anything else you fancy
7) Eat!

[ffutures.livejournal.com]

Thanks - I'm slightly allergic to seafood but the rest sounds good.

[heliograph.livejournal.com]

The Secret Ingredient of Asian Style Soup is probably a fish or chicken based stock. So depending on how much liquid you want, you want to add an equal amount of fish stock or chicken broth to the carrot & coriander soup. You can usually pick up fish stock in any good Asian market, and chicken broth should be pretty easy to get anywhere.

So you know what the secret ingredient of secret ingredient soup is, right?

[ffutures.livejournal.com]

Soylent green?

[ramtops.livejournal.com]

You're never going to get it tasting right using powdered garlic and chilli!

And investigate using some vegetable stock and a little cornflour to thicken, rather than soup, which I would have thought might be a bit overpowering.

[ffutures.livejournal.com]

Oh, there were a couple of real chilli peppers in there too, I just added a little chilli powder for extra impact; I used garlic powder because I forgot to buy the real thing.

I'll give vegetable stock a try next time I try it.

[houses7177.livejournal.com]

Sounds intriguing, but I don't think we can get carrot and coriander soup here. I suppose I could make my own though.

[ffutures.livejournal.com]

Carrot and coriander is just my best guess. I think that the last time I tried this I used a can of clear onion soup, and that worked pretty well too.