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).