NUTRITION

SERVINGS

INGREDIENTS

4 oz Flank steak

1 oz Brown rice ramen noodles

1.5 cup Beef bone broth

0.5 tsp Toasted sesame oil

1 cup Baby bok choy

0.5 cup Shiitake mushrooms

1 tsp Fresh ginger

1 clove Garlic

1 tbsp Coconut aminos

1 tbsp Scallions

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Pat the flank steak dry and season both sides with sea salt and black pepper.

• 2

  Heat a cast-iron skillet over medium-high heat with the toasted sesame oil.

• 3

  Sear the steak for 3-4 minutes per side until medium-rare, then remove from the pan and let it rest for 5 minutes.

• 4

  While the steak rests, cook the brown rice ramen noodles in boiling water according to package directions, then drain and set aside.

• 5

  In a medium saucepan, combine the beef bone broth, grated ginger, minced garlic, and coconut aminos. Bring to a gentle simmer.

• 6

  Add the sliced shiitake mushrooms and baby bok choy to the broth, simmering for 2-3 minutes until the vegetables are just tender.

• 7

  Slice the rested steak thinly against the grain.

• 8

  Divide the noodles into a large bowl, pour the broth and vegetables over them, and top with the sliced steak and chopped scallions.