Ingredients
2
2 servings
- •1 (8 ounce) beef sirloin steak
- •0.5 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
Instructions
- Combine steak and soy sauce in a plastic container with a lid. 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.
Nutritional Facts
Per 2 servings
- Calories: 330
- Carbohydrate: 14g
- Fat: 15g
- Fiber: 1g
- Protein: 35g
- Sugar: 2g
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