NUTRITION

SERVINGS

INGREDIENTS

5 oz Grass-fed flank steak

0.75 oz Brown rice ramen noodles

1 large egg

2 cups beef bone broth

1 cup baby bok choy

0.5 cup shiitake mushrooms

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

1 tbsp scallions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Bring a small pot of water to a boil and cook the egg for 6.5 minutes, then immediately transfer to an ice bath, peel, and slice in half.

• 2

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

• 3

  Heat a cast-iron skillet over medium-high heat with half of the sesame oil and sear the steak for 3-4 minutes per side until medium-rare, then remove from heat to rest.

• 4

  In a medium saucepan, sauté the minced ginger and garlic in the remaining sesame oil until fragrant.

• 5

  Pour in the beef bone broth and tamari, bringing the liquid to a gentle simmer over medium heat.

• 6

  Add the brown rice ramen noodles and sliced shiitake mushrooms to the broth, cooking for 3-4 minutes until the noodles are tender.

• 7

  Submerge the baby bok choy in the hot broth for the last 60 seconds of cooking until bright green and slightly wilted.

• 8

  Slice the rested steak against the grain into thin strips.

• 9

  Divide the broth, noodles, and vegetables into a large bowl, then top with the sliced steak, soft-boiled egg, and fresh scallions.