Description

Savor the rich, comforting flavors of beef ramen noodle soup, a quick and hearty dish made with tender beef, savory broth, shiitake mushrooms, and ramen noodles. Perfect for a cozy night in, this easy 30-minute recipe is customizable, nutritious, and loaded with umami goodness.

Ingredients

Olive oil

Boneless sirloin steak, cut into ¼-inch thick slices

Garlic cloves, minced

Fresh ginger, minced

Shiitake mushrooms, thinly sliced

Coconut aminos or low-sodium soy sauce

Fish sauce

Beef broth

Dried or fresh ramen noodles

Kosher salt

Black pepper

Optional Toppings:

Soft-boiled eggs

Green onions, sliced

Lime wedges

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Instructions

Prepare the Beef: Season sirloin steak slices with salt and pepper.
Sear the Beef: Heat olive oil in a large pot over medium-high heat. Sear beef for 1-2 minutes per side until browned. Remove and set aside.
Sauté Aromatics: In the same pot, sauté garlic and ginger for 1 minute until fragrant.
Cook Mushrooms: Add shiitake mushrooms and cook for 3-4 minutes until tender.
Build the Broth: Stir in coconut aminos and fish sauce. Add beef broth, season with salt and pepper, and bring to a boil. Simmer for 10 minutes.
Cook Noodles: While broth simmers, cook ramen noodles according to package instructions. Drain and set aside.
Combine and Serve: Return beef to the pot, cook for 1-2 more minutes. Divide noodles into bowls, pour broth and beef over, and top with optional garnishes.

Notes

To make it spicy, add chili paste or red pepper flakes.
For added nutrition, include greens like bok choy or spinach.
For extra umami, stir in miso paste or kombu.
Store leftovers in the fridge for up to 3 days. Reheat on low, adding broth as needed.