Ingredients
Scale
Servings: 1
- 1 immi Spicy “Beef” packet
- 1 tbsp whole cumin seeds
- 1 tsp Sichuan peppercorns
- ½ tsp whole coriander seeds
- 4 oz thinly sliced lamb
- ½ tbsp Shaoxing wine
- ½ tsp salt
- 1 garlic clove, smashed
- 1 slice ginger
- 1/2 green onion stalk, cut into 3-inch chunks
- 1 cinnamon stick
- 1 cup beef broth
- ½ tsp soy sauce
- ½ tsp sugar
- 1 bok choy head, separated into leaves
- Toppings: chili oil and cilantro
Instructions
- Heat a frying pan over medium low heat and add cumin seeds, Sichuan peppercorns, and coriander seeds. Toast until fragrant, about 2-3 minutes, shaking the pan occasionally. Transfer to a mortar and pestle or spice grinder and grind until coarse. Set aside.
- In a medium bowl, combine lamb, 1 tsp of the ground spice mix, Shaoxing wine, salt and 1 tsp neutral oil.
- Mix until lamb is fully coated. Set aside to marinate for 10 minutes.
- In the meantime, bring a pot of water to a boil and cook ramen noodles for 4 minutes. Then, rinse noodles in cold water to stop the cooking, drain and set aside.
- In the same pot, heat 1 tbsp of neutral oil and sauté the garlic clove, ginger, green onion, cinnamon stick and a pinch of the ground spice mix for 1-2 minutes. Then, add 1 cup of water and 1 cup of beef broth and bring to a boil. Then, add ramen spice packet, soy sauce and sugar and stir until fully combined. Adjust seasoning to taste and simmer for 3 minutes.
- Add the bok choy and simmer for 2-3 more minutes until slightly softened. Take off heat and set aside.
- Heat 1 tbsp neutral oil in the frying pan over medium high heat and add lamb. Sear on one side until golden brown, about 2-3 minutes, and sauté until cooked through. Set aside.
- Add ramen noodles to a bowl and top with the lamb and bok choy. Strain broth and pour all over and garnish with chili oil and cilantro. Enjoy!