NUTRITION

SERVINGS

INGREDIENTS

4 oz flank steak

2 whole vegetable dumplings

1 oz brown rice ramen noodles

1.5 cups beef bone broth

1 cup baby bok choy

0.25 cup shiitake mushrooms

1 tsp toasted sesame oil

1 tbsp tamari

0.5 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Season the flank steak with sea salt and black pepper on both sides.

• 2

  Heat toasted sesame oil in a skillet over medium-high heat; sear the steak for 3-4 minutes per side until medium-rare, then set aside to rest.

• 3

  In the same skillet, add the vegetable dumplings and cook for 2-3 minutes until the bottoms are golden-crisped and the filling is heated through.

• 4

  In a medium pot, bring the beef bone broth to a simmer with minced garlic, grated ginger, and tamari.

• 5

  Add the shiitake mushrooms, baby bok choy, and brown rice ramen noodles to the broth; simmer for 4 minutes until the noodles are tender.

• 6

  Slice the rested steak against the grain into thin strips.

• 7

  Pour the ramen and broth into a large bowl, then top with the sliced steak and crispy dumplings.