Cooking time
About 50 min
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.
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