NUTRITION

SERVINGS

INGREDIENTS

3 oz flank steak

0.5 oz brown rice ramen noodles

0.5 tbsp full-fat coconut milk

1.5 cup low-sodium beef broth

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tbsp gochujang

0.5 tsp toasted sesame oil

1 large egg

1 tsp fresh ginger

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp sliced scallions

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the egg for 6.5 minutes, then transfer to an ice bath, peel, and set aside.

• 2

  Season the flank steak with the sea salt and black pepper.

• 3

  In a medium pot, heat the toasted sesame oil over medium-high heat and sear the steak slices for 1-2 minutes per side until browned; remove and set aside.

• 4

  In the same pot, sauté the garlic, ginger, and shiitake mushrooms for 3 minutes until fragrant and softened.

• 5

  Stir in the gochujang, beef broth, and coconut milk, bringing the liquid to a gentle simmer.

• 6

  Add the brown rice ramen noodles and baby bok choy to the pot, simmering for 4-5 minutes until the noodles are tender and greens are bright.

• 7

  Divide the ramen and broth into a bowl, top with the seared beef, the halved soft-boiled egg, and sliced scallions.