Simple Weeknight Beef Ramen Bowl

Instructions

1. 1

   Prep the eggs: Bring a small pot of water to a gentle boil. Carefully add eggs and cook 6–7 minutes for jammy yolks or 9–10 minutes for fully set yolks. Transfer to an ice bath, peel, and set aside.

2. 2

   Warm and season the broth: In a medium pot, bring the chicken broth to a gentle simmer. Stir in the soy sauce and sesame oil. Taste and adjust with a pinch of salt and freshly ground black pepper — remember the beef will add savory flavor.

3. 3

   Cook the noodles: While the broth heats, cook the ramen noodles in a separate pot according to package directions (usually 2–4 minutes for fresh, 4–5 for dried). Drain and divide between two bowls.

4. 4

   Sear the beef: Heat the neutral oil in a skillet over medium-high heat until shimmering. Add the sliced beef in a single layer (work in batches if needed) and quickly sear 30–60 seconds per side until just browned but still tender. Season lightly with salt and pepper while cooking. If using leftover cooked beef, just warm it in the pan for 30–45 seconds.

5. 5

   Wilt the greens (if using): In the same pan, toss the quick greens for 30–45 seconds until just wilted — they don’t need long.

6. 6

   Assemble the bowls: Pour the hot seasoned broth over the noodles. Arrange the seared beef and wilted greens on top. Halve the eggs and nestle them in. Scatter sliced green onions and grind a little black pepper over everything.

7. 7

   Finish and serve: Add a small drizzle of chili oil if you like heat. Slurp with joy, and remember — simple doesn’t mean skimpy. A final pinch of salt or splash of soy at the table is fine, dear.