Beef Miso Ramen

• servings: 2 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 (8 ounce) beef sirloin steak

½ cup gluten-free soy sauce (tamari)

1 teaspoon coconut oil

4 cups beef broth

2 teaspoons miso paste

1 teaspoon minced garlic

1 teaspoon sesame oil

2 (3 ounce) packages ramen noodles

salt and ground black pepper to taste

Directions

Combine steak and soy sauce in a plastic container with a lid. For best flavor results, marinate in the refrigerator for 2 hours.

Remove steak from the marinade and shake off excess. Discard the remaining marinade.

Heat coconut oil in a skillet over medium-high heat. Add steak and cook until firm and reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare. Remove from skillet and allow to rest for 10 minutes.

While the steak is resting, combine broth, miso paste, garlic, and sesame oil in a saucepan over medium heat; bring to a boil. Once broth is at a slow boil, add ramen noodles. Cook until noodles are soft, about 3 minutes. Season with salt and pepper.

Transfer broth and noodles to 2 bowls. Slice steak and place on top.

Nutrition

• Calories: 454 kcal
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 0 g
• Cholesterol: 104 mg
• Sodium: 6100 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 44 g