Beef Ramen Noodle Soup

• 份量: 4 servings
• 准备时间: 10 minutes
• 总时间: 25 minutes

配料

1 tablespoon olive oil (divided)

1 pound boneless sirloin steak (cut into ¼-inch thick slices)

2 garlic cloves (minced)

1 tablespoon minced fresh ginger

5 ounces thinly sliced shiitake mushrooms

4 tablespoons coconut aminos or low-sodium soy sauce

1 tablespoon fish sauce

4 cups beef broth

½ teaspoon kosher salt

½ teaspoon black pepper

Dried or fresh ramen noodles (see notes below)

4 soft boiled eggs (halved)

¼ cup sliced green onions

1 lime (cut in wedges)

步骤

Season the steak generously with salt and pepper. Set aside.

In a large pot over medium heat, heat 1 tablespoon of olive and sear the sirloin steak, for 1-2 minutes on each side. Remove from the pot and set aside.

In that same pot, add the rest of the olive oil and saute and garlic and ginger for 3 minutes, until fragrant.

Add the sliced mushrooms, coconut aminos or soy sauce, fish sauce, and broth, and let the broth simmer for 10 minutes over medium-low heat.

Meanwhile, in a large pot add the eggs and cover them with water. Bring to a boil and let them boil for 4-5 minutes for soft boiled eggs or 10 minutes for hard-boiled. Once the time is up add them to a bowl of ice-cold water. This stops the eggs from cooking further and makes the peel come off easier.

When the broth is ready you can assemble the ramen. In 4 bowls divide equally the noodles. Add 1 cup of broth and top with 4 ounces of the cooked steak. Peel and halve your soft-boiled eggs and add one egg to each ramen bowl. Sprinkle with 1 tablespoon chopped green onions and 1 lime wedge. enjoy!

营养

• 卡路里: 798 kcal
• 总脂肪: 31 g
• 饱和脂肪: 13 g
• 不饱和脂肪: 17 g
• 反式脂肪: 1 g
• 胆固醇: 233 mg
• 钠: 4317 mg
• 总碳水化合物: 81 g
• 膳食纤维: 4 g
• 总糖: 3 g
• 蛋白质: 46 g