Beef mami is one variation of a noodle soup dish which originated in northern Asia, particularly in China. It is also called Ramen in Japan. This dish has different variations such as chicken mami and pork mami. In Japan, this is one of their primary dishes, and it is always served at a ramen restaurant. It has always been compared to batchoy in the Philippines. Locals love noodle recipes, especially on cold, rainy days. It is ideal to sip hot soup during this season.
There are three major steps in making this dish, and we will break it down to make it easier to for you. The first step, is cooking the noodles. Second, is the process of making and heating the broth or stock. Third, is stir frying the vegetables. The most important part, of course, is preparing and eating them! The noodles can be egg or miki noodles. Remember, egg noodles are different from miki noodles, but they are quite similar in taste. Egg noodles should cook in boiling water first, while miki should be washed and blanched. Using instant noodles will do in a pinch; however, the quality is not as good. To make the beef stock or chicken stock, you should simmer the meat of your choice with it. You can also dilute beef or chicken bouillon in hot water.
This recipe is relatively easy and a must to try. Don’t delay making this dish. Wether it’s hot or cold, mami noodles are always great for the entire family.
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[btn color=”orange” target=””]Ingredients:[/btn]
- 300 g mami or miki noodles
- 5 cups beef stock
- 500 g beef any cut, at room temperature
- 1 small onion, chopped
- 1/4 kilo shrimp, deveined
- 1 small carrot, sliced thinly
- 1/4 kilo snow peas, sliced in halves
- 3 cloves garlic, chopped
- 2 drops sesame oil (optional)
- 1-2 tbsp soy sauce
- pepper to taste
- 3 tbsp corn starch diluted in 3 tbsp water
- olive oil or cooking oil
- green onions for garnishing
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- Servings: 4
- Time: 50 minutes
- Level: Moderate
- Cuisine: Japanese
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Recipe Rating:
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[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Cook egg noodles according to package instructions. Strain them in cold water to stop them from cooking. Set aside in a soup bowl. If you’re using miki noodles, wash them and blanch before using.
- Pour beef stock in a pot and bring to a boil. Allow to simmer over low heat to keep it hot until ready to use.
- Meanwhile, drizzle oil onto the beef. Season beef with salt and pepper. Rub gently into the meat. Repeat this procedure on the other side.
- Add oil in a hot pan. Place the beef in and sear over medium high heat for at 3-4 minutes on both sides. Remove from pan and allow to sit for a few minutes. Slice it thinly and set aside.
- In separate preheated pan, add cooking oil. Saute onion and garlic until soft and fragrant. Put in shrimp and saute until they change color. Put in all vegetables, stir and fry for at least 3-4 minutes. Season with soy sauce, sesame oil, and pepper. Pour in 1 cup of beef stock and diluted cornstarch. Stir until sauce thickens.Turn off heat.
- In a soup bowl with cooked noodles, pour the beef stock in. Top with sliced beef, stir fried vegetables, and garnish with chopped green onions.
- Serve hot and enjoy!
