Caramelised Beef
Sesame Oil	tbsp
Shallots
Sirloin Steak	g
Garlic Clove
Fresh Ginger	tsp
Soy Sauce	ml
Rice Vinegar	tbsp
Fish Sauce	tbsp
Honey	tbsp
Crispy Sweet Potato
Sweet Potatoes	g
White Miso	tbsp
Sesame Oil	tbsp
Honey	tbsp
Ramen Soup
Veggie Stock	l
Water	ml
Soy Sauce	ml
Rice Vinegar	tbsp
Tahini Paste	tbsp
White Miso	tbsp
Fresh Ginger	tsp
Garlic Clove
Ramen Noodles	g
Handful Baby Spinach

1. Peel and finely chop the shallots, mince the garlic cloves, and grate the ginger. Slice the rump steak in thin slices. Heat the oil in a large skillet over medium heat. Add chopped shallots and cook until the shallots begin to caramelize, about 5 minutes. Stir in the sliced beef, chopped garlic, ginger and pepper. Cook for 2-3 minutes until browned. Pour in the soy sauce, vinegar, fish sauce and honey. Bring the sauce to a boil over medium-high heat and cook until the sauce coats the beef, about 5-8 minutes.
2. For the ramen soup in a large pot, combine the broth, water, soy sauce, vinegar, tahini and miso. Grate and add ginger, and the minced garlic. Set over medium heat and bring to a simmer, reduce the heat to medium-low and simmer for ca. 20 minutes, until the broth is very fragrant.
3. Bring the soup to a boil over high heat. In the meantime, wash the spinach. Stir in the noodles, and spinach. Let sit for 5 minutes or until the noodles are soft.
4. In the meantime, prepare the sweet potato. Preheat the oven to 200 ºC. In a small bowl, whisk together honey, miso and sesame oil. Peel and slice the potatoes and spread them over baking sheet. Brush them with the miso mixture and place in the oven. Bake for 15 minutes, or until golden brown.
5. Once all is done, ladle the soup into bowls and top with the sweet potatoes, beef, green onions, and sesame seeds.

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