NUTRITION

SERVINGS

INGREDIENTS

4 oz Sirloin steak

2 whole Chicken dumplings

1 oz Dry brown rice ramen noodles

1.5 cups Beef bone broth

0 tsp Avocado oil

0.5 tsp Toasted sesame oil

1 cup Baby bok choy

0.25 cup Shiitake mushrooms

1 tbsp Tamari

0.5 tsp Fresh ginger

0.5 tsp Garlic

1 tsp Green onions

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the brown rice ramen noodles for 3-4 minutes until tender, then drain and set aside.

• 2

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

• 3

  Heat the avocado oil in a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes per side for medium-rare; remove and let rest for 5 minutes.

• 4

  In the same skillet, add the chicken dumplings and sear for 2-3 minutes until the bottoms are golden and crispy.

• 5

  Reduce the heat to medium and add the minced garlic, grated ginger, and sliced shiitake mushrooms, sautéing for 2 minutes until fragrant.

• 6

  Pour in the beef bone broth and tamari, bringing the mixture to a gentle simmer.

• 7

  Add the halved baby bok choy to the broth and cook for 2 minutes until the leaves are wilted and the stems are tender-crisp.

• 8

  Slice the rested steak against the grain into thin strips.

• 9

  Divide the cooked noodles into a deep bowl, ladle the hot broth and vegetables over them, and top with the sliced steak and crispy dumplings.

• 10

  Drizzle with the toasted sesame oil and garnish with sliced green onions before serving.