Ramen with mustard oil
Today we have a more demanding recipe for you, but the result is worth it.
Cut the onion into larger pieces and chop the chili peppers finely. In hot mustard oil (you can use either classic or chili), fry the onion together with the peppers until they are transparent. Then add 600g of beef cut into cubes and fry it on all sides to brown it. Sprinkle the garlic and ginger slices on the meat, add star anise, cinnamon, chopped tomato, bay leaves, sweet or hot paprika, a teaspoon of salt, soy sauce and add 1.25 liters of water. Let it cook for about 2 hours until the meat is tender. Finally, remove the spices from the soup and add salt to taste.
You can also drizzle with our mustard oils. Serve with Asian noodles, sprinkled with chopped spring onions, sprouts, carrots and fresh coriander.
Cut the onion into larger pieces and chop the chili peppers finely. In hot mustard oil (you can use either classic or chili), fry the onion together with the peppers until they are transparent. Then add 600g of beef cut into cubes and fry it on all sides to brown it. Sprinkle the garlic and ginger slices on the meat, add star anise, cinnamon, chopped tomato, bay leaves, sweet or hot paprika, a teaspoon of salt, soy sauce and add 1.25 liters of water. Let it cook for about 2 hours until the meat is tender. Finally, remove the spices from the soup and add salt to taste.
You can also drizzle with our mustard oils. Serve with Asian noodles, sprinkled with chopped spring onions, sprouts, carrots and fresh coriander.
