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Recipe

Beef Flank Ramen

Redefine Beef Flank Ramen in Carrot and Nori Broth

Serves
5 Dishes
Time
About 50 min
Difficulty
Easy
Beef Flank Ramen

Ingredients

  • 1 Redefine Beef Flank package, defrosted, at room temperature

Carrot & Nori Broth:

  • 1000ml (35 ¾ fl. oz) carrot Juice
  • 10g (2 tsps.) Hoisin sauce
  • 1g (15 drops) Liquid Smoke
  • 1.5g (1 ¼ tsps.) sesame oil
  • 1g (15 drops) chili oil
  • 1 clove black garlic
  • 1 sheet, Nori
  • 5g (1 tsp.) distilled white vinegar (9%)
  • salt, to taste
  • freshly ground black pepper, to taste

Ramen:

  • 5 (180g/ 6 ½ oz) packages of ready to eat Ramen noodles
  • 5 radishes, trimmed and thinly sliced
  • 1 bunch of scallions

Garnish:

  • 1/2 sheet Nori, broken into chips

Method

Preparation

Carrot and nori stock:

  1. Bring all the ingredients for the carrot and Nori stock to a boil in a medium size stock pot.
  2. Reduce the heat to a simmer and continue to cook till the stock is reduced by a quarter.
  3. When reduced, remove the stock from the heat.
  4. Strain, then set aside.
  5. Keep warm until ready for assembly.

Ramen:

  1. Chiffonade the green part of the scallions, and thinly slice the radishes for garnish. Set aside.
  2. Warm 5 serving bowls.
  3. Blanch the ramen noodles in boiling water for 20 seconds, strain and place an individual portion in each of the 5 prewarmed serving bowls.

Redefine Beef Flank:

  1. Remove the defrosted Redefine Beef Flank from the package.
  2. Slice the Redefine Beef Flank, against the grain, into three medallions, 3cm (1.18 inches) wide.
  3. Rub generously with oil.
  4. Pan sear the medallions over medium to high heat, about 3-5 minutes per side (until, an instant read thermometer inserted into the center of each medallion, reaches a temp of 72°C (160°F).
  5. Remove the medallions from the pan and slice along the grain into 30 small ½ -1cm (1/5-2/5 inch) thick, slices. Season with flaky salt, crushed black pepper and olive oil.

Dish Assembly:

  1. Return the stock to the heat and bring to a boil. Ladle the hot stock over the ramen noodles in the prepared bowls.
  2. Divide the Redefine Beef Flank evenly and place on top of the noodles and stock in each bowl.
  3. Garnish each bowl with sliced radishes and scallions, top with a nori chip.
  4. Serve.
This Beef Flank Ramen with Redefine Meat brings bold Japanese-inspired flavors, layered textures and serious comfort in one easy-to-make bowl. It’s a straightforward recipe that delivers restaurant-level results, even if you're not a pro in the kitchen. The rich broth, made with carrot, nori and soy, sets the tone—deep, savory and full of umami. Slices of tender Redefine Beef Flank add a proper meaty bite, all plant-based and packed with protein. Topped with vibrant radishes, spring onions and ribbons of carrot, the dish feels fresh and full of texture. You’ll get protein from the flank, fibre and essential nutrients from the veg, and trace minerals from the nori. The ramen noodles round it out with satisfying carbs to keep you going. Perfect for when you're after something comforting, a bit different and seriously tasty.