Beef Miso Ramen

Recipe View Marinate the Steak: In a resealable container, combine the sirloin steak and gluten-free soy sauce. Ensure the steak is fully coated. Marinate in the refrigerator for at least 2 hours, or preferably overnight, for maximum flavor absorption. (2+ hours)

Recipe View Sear the Steak: Remove the steak from the marinade, discarding the excess marinade. Heat coconut oil in a skillet over medium-high heat until shimmering. Sear the steak for 3-4 minutes per side, until it reaches medium-rare doneness (130°F or 54°C). Use an instant-read thermometer to ensure accuracy. (8-10 minutes)

Recipe View Rest the Steak: Transfer the seared steak to a cutting board and let it rest for 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. (10 minutes)

Recipe View Prepare the Broth: While the steak is resting, combine beef broth, miso paste, minced garlic, and sesame oil in a saucepan. Bring to a gentle boil over medium heat. (5 minutes)

Recipe View Cook the Noodles: Once the broth is simmering, add the ramen noodles and cook according to package directions, usually around 3 minutes, until soft and pliable. Season the broth with salt and freshly ground black pepper to taste. (3 minutes)

Recipe View Assemble the Ramen: Divide the broth and noodles between two bowls. Thinly slice the rested steak against the grain and arrange the slices artfully on top of the ramen. (5 minutes)

Recipe View Garnish and Serve: Garnish with your desired toppings, such as a hard-boiled egg, sliced mushrooms, spicy chili oil, and chopped green onions. Serve immediately and enjoy!