Grass-Fed Angus Rump and Bone Broth Ramen Bowl

 

Ingredients:

L.A. FARMS Grass-Fed Angus Rump Steak 

Kosher salt or sea salt and freshly ground black pepper

1 tablespoon vegetable oil

5 cups L.A. FARMS beef bone broth 

3 tablespoons soy sauce

1 tablespoon rice vinegar + 1 teaspoon sugar

2 packages plain ramen noodles 

80g shiitake mushrooms, sliced

2 cups baby spinach

2 large eggs

Optional toppings: sliced green onions, chili oil , sesame seeds


Instructions:
Cook the Steak:
Pat steak dry and season both sides with salt and pepper.
Heat vegetable oil in a skillet over medium-high heat.
Sear steak for 3–4 minutes per side until medium-rare or preferred doneness.
Remove from pan and rest for 5 minutes, then slice thinly.

Boil the Eggs:
Bring a small pot of water to a boil.
Gently lower in the eggs and boil for 6–7 minutes (for soft yolks).
Transfer to ice water, let cool, then peel and halve.

Prepare the Broth:
In a large pot, combine halal bone broth, halal soy sauce, and the mirin substitute.
Bring to a boil.
Add mushrooms and ramen noodles (discard seasoning packets).
Cook for 3–4 minutes until noodles are tender and mushrooms are softened.

Add Spinach:
Stir in spinach until wilted, about 30 seconds.

Assemble the Ramen Bowl:
Divide noodles and broth between two bowls.
Top with sliced steak, halved eggs, and your choice of garnishes (green onions, sesame seeds, chili oil).