Chilli Beef Ramen – 6sp

I’ve had a jar of Thai 7 Spice lurking in my cupboard ever since I spotted it in the shop and thought ‘Oooh that looks interesting’. Ever since I have been trying to find a nice recipe to try it in and on a recent visit to Scotland, my friend told me about an amazing Weight Watchers Ramen recipe (found here). Ramen was something I had wanted to give a go for a while and seemed like the perfect way to make a nice wintery alternative to the summery stir fry so I set about changing the recipe to my own liking. The results were gorgeous and the whole thing only took around 15 minutes to cook from start to finish. The dish is so low in points and so filling, and has no complicated ingredients, it really is worth giving a go! I would usually use individual stir fry veg, but I was a bit time restricted tonight so I picked up a bag of the stir fry veg from Tesco. It was only £1 and had peppers, beansprouts, cabbage and carrot in it and it was the perfect size for two people

Ingredients
Serves 2 = 6sp each

2 x 125g Thin Cut Rump Steaks
50g Udon Noodles, dried
1 Onion, very finely sliced
Half a stalk of lemon grass, finely chopped
1 chilli, chopped (and deseeded if you don’t like it hot)
1 tsp Thai 7 Spice
Mixed stir fry veg (I used pepper, cabbage, spinach and carrot)
2 garlic cloves, finely chopped
1 tsp fresh grated ginger
450ml Vegetable stock
Splash of Soy Sauce, Chilli Sauce and Fish Sauce

To Serve
Handful of beansprouts
Variety of fresh herbs (mint, coriander and kaffir lime leaves are a good combo)
Lime, quartered
1 chilli, chopped

Method
Season your steak with salt and pepper and a good sprinkling of Thai 7 Spice. Take either a frying pan or griddle pan and get it nice and hot and cook your steak to your liking. I like mine medium rare so I only did mine for around a minute on each side (as the steaks are thin). Once cooked to your liking remove from the pan and rest on a plate. You can also cook your steaks under the grill if you fancy. Whilst the steaks are resting prepare the rest of your dish.

Spray a wok with 1kal and fry your onion, lemon grass and chilli in ½ tsp of Thai 7 spice for a couple of minutes adding a little bit of water if the onions start to stick. Then add the rest of your stir fry vegetables including the garlic and ginger, add the other ½ tsp of 7 spice and cook for another few minutes. Then add your vegetable stock and a splash of soy, chilli and fish sauce. Simmer for five minutes.

While your sauce is simmering cook your udon noodles according to the packet instructions (mine had to be boiled for 5 minutes). Then drain your noodles and add to the sauce and simmer for another two minutes. Serve with your rump steak nicely piled on top and pop your serving options on a plate. In Pho you add the beansprouts, chillis, lime and herbs as you go!

Enjoy!