Our tested Baked Beef Ramen: glossy, generous, and balanced with soy and ginger. Serves 6 people with plenty to go around.
Free to cook
Prep everything first: chop the aromatics, measure the soy and ginger elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Transfer to the oven and bake until set, bubbling and golden on top.
Stir in the black vinegar and the rest of the soy and ginger flavours, letting them cook out for a minute until fragrant.
Add the peas along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Chinese
Members
The kind of Chinese plate you make on repeat. chilli and sichuan pepper, a proper char, and a...
Chinese The kind of Chinese plate you make on repeat. sesame and scallion, a proper glaze, and a finish...
Chinese
Members
A five-spice take on Aubergine Chowder, built on sesame and scallion and finished the way we...
Chinese Weeknight-friendly Lamb Cake with the chilli and sichuan pepper we come back to again and...