Ingredients
Proteins & Oils
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 3-pound boneless beef chuck roast
Aromatics
- 6 cloves garlic, smashed
- 2” thumb ginger, roughly chopped
- 3 stalks green onion, chopped + more sliced for garnish
- 1 shallot, roughly chopped
Seasonings & Sauces
- 1/2 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon fish sauce
- 2 teaspoons chili garlic sauce or sambal oelek
- Kosher salt
- Fresh cracked pepper
Liquids & Broth
- 4 cups beef stock
- 1 (13.5 oz.) can full-fat coconut milk
Add-ins
- 1 can baby corn, drained
- 2–3 bricks of uncooked ramen noodles
- Juice of 1 lime
Garnish
- Soft-boiled eggs
- Fresh chopped cilantro and mint
Instructions
- Heat Oil: Heat the sesame oil and olive oil in a large pot or 5-quart braising pan over medium-high heat to prepare for searing the beef.
- Sear Chuck Roast: Generously season the chuck roast on all sides with kosher salt and fresh cracked pepper. Sear the roast in the hot oil for 2-3 minutes per side until a dark golden brown crust forms. Remove the roast from the pan and set it aside.
- Cook Aromatics: Add the smashed garlic, chopped ginger, chopped green onion, and shallot to the pot. Cook while stirring frequently for about 1 minute to release their flavors.
- Flavor It Up: Stir in the soy sauce, brown sugar, seasoned rice vinegar, fish sauce, chili garlic sauce, along with a couple pinches of salt and pepper. Cook for 1 minute, stirring often and scraping up any browned bits from the bottom of the pot to deepen the flavor.
- Simmer: Return the seared roast to the pot. Pour in the beef stock and coconut milk, then add a couple large pinches of salt and pepper. Cover the pot and bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low and let it cook covered for 2 to 2.5 hours until the beef is tender.
- Shred Beef: Remove the roast from the pot and shred it with two forks, discarding any bones and gristle. Skim off excess fat from the top of the broth with a large spoon to keep the broth silky and lighter.
- Add Corn and Ramen: Add the drained baby corn and uncooked ramen noodles to the pot. Simmer for 2-3 minutes until the noodles are cooked but still firm.
- Finish It Off: Return the shredded beef to the pot and heat through. Stir in fresh lime juice to brighten the flavors just before serving.
- Serve and Enjoy: Ladle the ramen into bowls, garnish with soft-boiled eggs, and sprinkle fresh chopped cilantro and mint on top. Enjoy a comforting bowl of flavorful shredded beef ramen!
- Spread the Love: If you loved this recipe, please leave a 5-star rating and review to share your experience.
Notes
- Chuck roast is ideal for this recipe due to its fat and connective tissue which break down beautifully during slow simmering, producing tender meat.
- Cutting the chuck into smaller pieces can speed up cooking and increase the seared surface area, adding more flavor to the broth.
- Don’t skip searing the beef; the browned bits enhance the broth’s depth of flavor significantly.
- Coconut milk enriches the broth with a silky texture and balances the saltiness of the soy sauce without overt coconut flavor.
- Cook noodles last to prevent them from becoming mushy from prolonged soaking in the broth.
- Skimming fat after shredding keeps the broth rich yet light.
- Fresh herbs like cilantro, mint, and green onion add brightness and freshness to each bowl.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
