Ingredients
Units
Scale
- 1 tablespoon sesame oil
- 1 tablespoon olive oil
- 3-pound boneless beef chuck roast
- 6 cloves garlic, smashed
- 2" thumb ginger, roughly chopped
- 3 stalks green onion, chopped + more sliced for garnish
- 1 shallot, roughly chopped
- 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
- 4 cups beef stock
- 1 (13.5 oz.) can full-fat coconut milk
- 1 can baby corn, drained
- 2-3 bricks of uncooked ramen noodles
- juice of 1 lime
- Kosher salt
- fresh cracked pepper
Garnish
- soft-boiled eggs
- fresh chopped cilantro and mint
Instructions
- HEAT OIL. Heat oils in a large pot or 5-quart braising pan over medium-high heat.
- SEAR CHUCK ROAST. Season chuck roast on all sides with a generous amount of salt and pepper. Sear roast on all sides for about 2-3 minutes per side, or until a dark golden brown crust forms. Remove from pan and set aside.
- COOK AROMATICS. Add garlic, ginger, green onion, and shallot to the pot. Cook, stirring frequently, for 1 minute.
- FLAVOR IT UP. Add soy sauce, brown sugar, rice vinegar, fish sauce, chili garlic sauce, and a couple pinches of salt and pepper. Cook, stirring frequently for 1 minute, scraping all the yummy bits off the bottom of the pan.
- SIMMER. Add seared roast, beef stock, coconut milk, and a couple large pinches of salt and pepper. Cover and turn heat to medium-high. Bring to a simmer. Turn heat to low and simmer, covered, for 2-2.5 hours.
- SHRED BEEF. Remove roast from the pot and shred with two forks. Discard bones and gristle. Use a large metal spoon to skim fat off the top of the broth and discard.
- ADD CORN + RAMEN. Add baby corn and ramen noodles to the pot and simmer for 2-3 minutes.
- FINISH IT OFF. Add shredded beef back in and simmer just until heated through. Stir in a squeeze of fresh lime juice.
- SERVE + ENJOY. Garnish with soft-boiled egg and fresh chopped herbs, and enjoy!
- SPREAD THE LOVE. If you loved this recipe, please leave a 5-star rating and review below!
Notes
- Chuck roast is the best cut here. It has the perfect amount of fat and connective tissue, so it turns incredibly tender during the long simmer.
- You can also cut the chuck roast into smaller pieces so it will cook a bit faster. This will also give you more surface area for searing and thus, more flavor!
- Don’t skip the sear. Those browned bits on the bottom of the pan create the foundation for the broth’s deep flavor.
- Coconut milk makes the broth silky. It doesn’t taste super coconutty, but it rounds out the saltiness of the soy sauce beautifully.
- Cook the ramen at the very end. Ramen noodles cook quickly and can turn mushy if they sit in the broth too long.
- Skimming the fat makes the broth a little lighter. A quick skim after shredding the beef keeps the soup rich without feeling heavy.
- Fresh herbs make a huge difference. Cilantro, mint, and green onion brighten up the whole bowl!
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Dinner
- Method: Stovetop
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 513
- Sugar: 6.2 g
- Sodium: 1332.5 mg
- Fat: 24.1 g
- Carbohydrates: 33.8 g
- Fiber: 1.7 g
- Protein: 41.4 g
- Cholesterol: 100.5 mg
