Ingredients
Equipment
Method
- Season steak slices generously with salt and pepper and let them sit for 5 minutes.
- Heat olive oil in a large pot over medium heat and sear the beef slices for 1-2 minutes per side until golden, then set aside.
- In the same pot, add garlic and ginger, then add mushrooms, soy sauce, fish sauce, and beef broth; simmer for 10 minutes.
- Boil water in another pot and cook eggs for 4-5 minutes for soft yolks, then transfer to an ice bath.
- Divide cooked ramen noodles into bowls, ladle hot broth over them, top with beef and half an egg, sprinkle with green onions, and add a squeeze of lime.
Nutrition
Calories: 550kcalCarbohydrates: 60gProtein: 35gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 1000mgPotassium: 650mgFiber: 4gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 6mgIron: 15mg
Notes
For flavor variations, consider adding chili flakes for heat or embellishing with toasted sesame seeds for crunch.
Store leftover broth and noodles separately for optimal texture; they can be refrigerated for up to 3 days.
If you don’t have sirloin, flank steak or chicken breast are excellent substitutions.
Soft-boiled eggs add creaminess, but they can be skipped if you prefer. For a vegetarian version, use tofu and replace beef broth with vegetable broth.
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