I thought a little Oriental influence would be interesting for this round of Combinations
. The dish (recipe below) combines plenty of flavours – teriyaki sauce, chilli, lime, chicken stock, coriander and steak; which could be tricky in selecting a decent wine match. Gewürztraminer is so often quoted as being the
wine to accompany Oriental foods. Not sure it would work here, especially a dry version – but what else to try? Over to you.
Chili Beef Ramen from The Wagamama Cookbook. Serves 2.
- 150g/5oz bean sprouts
- 250g/9oz ramen noodles
- 350g/12oz sirloin steak
- a little vegetable oil
- a little teriyaki sauce
- 1litre/1 3/4 pints chicken stock
- 2 tablespoons chilli ramen sauce
- 4 spring onions trimmed and sliced
- 1 red chilli, trimmed, deseeded and sliced length ways
- 1/2 red onion peeled and very thinly sliced
- 1 lime quartered
- 6 sprigs coriander
Blanch bean sprouts in boiling water for 10 seconds. Drain and reserve liquid. Cook noodles in reserved water until tender. Rub the steak with oil, place on a hot griddle or frying pan and cook until medium rare. Remove and brush with teriyaki sauce and keep warm for 4 minutes before slicing on the diagonal. Divide noodles between 2 bowls. Heat stock, stir in the chili ramen sauce and ladle over noodles. Top with beef, bean sprouts, spring onions, chili, red onion, lime quarters and coriander.
Chilli Ramen Sauce
- 2 scant teaspoons sugar
- 2 tablespoons malt vinegar
- 3 tablespoons sweet chilli sauce
- 5 tablespoons fish sauce (nam pla)
Dissolve sugar in the vinegar over a gentle heat. Allow to cool and combine with other ingredients.
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