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.


  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
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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


5 (180g/ 6 ½ oz) packages of ready to eat Ramen noodles

5 radishes, trimmed and thinly sliced

1 bunch of scallions


1/2 sheet Nori, broken into chips