How to Make Beef Ramen With Quail Eggs: Quail Egg Recipes

Cut 1 pound of chuck steak against the grain into thin slices.

In a bowl, combine 1 egg white, 1 tablespoon of rice wine, 1 tablespoon of peanut oil, 1/2 tablespoon of salt, and 1 tablespoon of cornstarch.

Mix the ingredients until well combined and pour over the sliced beef, mixing to coat. Set aside.

Chop ginger finely and set aside.

Heat 2 tablespoons of oil in a pan over medium heat (4-5 on an electric stove).

Add the chopped ginger to the hot oil and sauté until soft.

Add 2-3 tablespoons of soy sauce and 2-3 tablespoons of mirin to the pan with ginger, stirring to combine.

Pour in 4 cups of beef stock and increase the heat slightly to bring to a simmer.

Prepare a smaller saucepan to boil the quail eggs.

Slice green onions and set aside for garnish.

After simmering the broth for a while, add sliced shiitake mushrooms and let simmer for about 10 minutes.

Heat oil in a separate pan for cooking the velveted beef.

Add the velveted beef to the hot oil in batches and cook until done, then set aside.

Cook 6 nested egg noodles in boiling water according to package instructions.

In the smaller saucepan, add quail eggs and boil for 2 minutes for soft boiling.

Prepare serving bowls with bean sprouts, green onions, and cooked beef.

Once the quail eggs are done, peel and add to the bowls.

Garnish with sesame seeds before serving.

Equipment Needed

Spice Level:

Dietary