Got some leftover roast beef in the fridge? Transform it into a comforting bowl of ramen that’s perfect for when you’re craving something warm and satisfying.
This recipe takes a Sunday roast favourite and gives it an Asian-inspired twist, combining tender slices of beef with a flavourful broth, fresh vegetables, and tasty ramen noodles.
The good thing about this dish is its simplicity and adaptability. We start with a shop-bought ramen broth (or beef stock if that’s what you have on hand) and make it even better with aromatic garlic, ginger, and a splash of soy sauce. The leftover roast beef is gently warmed in the broth, allowing it to soak up all those lovely flavours without overcooking.
While the ramen comes together quickly, it doesn’t skimp on taste or texture. Crisp pak choi, a nicely soft-boiled egg, and a scatter of fresh herbs and chilli provide contrast to the rich broth and beef. A squeeze of lime adds a bright finish, cutting through the richness and tying all the flavours together. It’s a brilliant way to breathe life into your roast leftovers, this is one I make very often.
Leftover Roast Beef Ramen
Ingredients
- 200g leftover roast beef (thinly sliced)
- 1 litre shop-bought ramen broth (or beef stock)
- 2 bundles of ramen noodles
- 2 pak choi
- 2 spring onions (finely sliced)
- 1 fresh red chili (finely sliced)
- 1 large egg
- Fresh coriander, roughly chopped (for garnish)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp ginger (grated)
- 2 cloves garlic (minced)
- Lime wedges (for serving)
Directions
- Begin by preparing the broth. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant (about 1 minute). Next add the shop-bought ramen broth. Bring to a gentle boil. Stir in the soy sauce until well combined. Reduce the heat to low and let it simmer while you prepare the other ingredients.
- In a separate pot, cook the ramen noodles according to the package instructions. Drain and set aside.
- Prepare the Eggs. Bring a small pot of water to a boil. Carefully add the eggs and boil for 6-7 minutes. Transfer the eggs to a bowl of water to cool. Once cooled, peel the eggs and cut them in half.
- It’s time to assemble the ramen. Add the chopped pak choi to the simmering broth and cook for 2-3 minutes until tender. Then add the sliced leftover roast beef to the broth to heat through (about 1-2 minutes). Divide the cooked ramen noodles into bowls. Ladle the hot broth, beef, and pak choi over the noodles.
- Next garnish the ramen. Top each bowl with halved soft-boiled eggs, sliced spring onions, fresh coriander, and sliced chili.
- Serve with lime wedges on the side for a fresh citrus kick. Enjoy!
