Shoyu Flavor, Meat & Poultry
Beef Steak Ramen Recipe:
Savory Bowl with Juicy Steak and Shoyu Broth
Looking for a bold and satisfying ramen recipe? Try this Beef Steak Ramen—a flavorful combination of juicy pan-seared steak, Yamachan’s rich shoyu broth, and chewy noodles. Inspired by steak lovers and ramen fans alike, this hearty homemade bowl is perfect for a comforting lunch or high-protein dinner idea.
What is Beef Steak Ramen?
Beef Steak Ramen is a creative twist on traditional Japanese ramen, combining Western-style grilled or pan-seared steak with a savory shoyu-based broth. While not a classic menu item in Japan, it’s become a favorite among ramen lovers looking for a protein-packed, satisfying bowl that blends bold flavors and comfort in one dish.
Instructions
1) Add butter to a pot and cook minced garlic with medium heat.
2) Cut the steak into slices you desire and add salt and pepper. Put them in the pot of 1) and cook. The beef will be cooked in the hot soup later so please do not overcook. Set the steak aside.
3) Cook the noodles.
4) Make the ramen soup in the same pot you used to fry the steak. Follow the package instructions. All the umami from the steak is in the soup now.
5) Pour only the soup into a ramen bowl first, and then add cooked noodles after. If you put the noodles in an empty bowl, the oil in the soup does not adhere to the noodles evenly. Plate sliced beef steak, minced green onion, and egg on the top. You can cook the egg as you like if you do not eat raw eggs.
