Beef Miso Ramen

1. 1

   Place the steak and soy sauce in a lidded plastic container. For best flavor, marinate in the refrigerator for 2 hours.

2. 2

   Take the steak out of the marinade and shake off any excess. Throw away the remaining marinade.

3. 3

   Warm the coconut oil in a skillet over medium-high heat. Add the steak and cook until firm and reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer in the center should register 130 degrees F (54 degrees C) for medium-rare. Remove from the skillet and let it rest for 10 minutes.

4. 4

   While the steak rests, put the broth, miso paste, garlic, and sesame oil in a saucepan over medium heat and bring to a boil. When the broth is at a slow boil, add the ramen noodles. Cook until the noodles are soft, about 3 minutes. Season with salt and pepper.

5. 5

   Divide the broth and noodles between 2 bowls. Slice the steak and set it on top.

• Calories 562.15 kcal High
• Protein 26.54 g Good Source
• Carbs 59.43 g Moderate
• Total Fat 24.35 g High
• Saturated Fat 9.57 g High
• Trans Fat 0.06 g High
• Cholesterol 9.51 mg Low Source
• Sodium 2876.41 mg High
• Fiber 4.37 g Moderate
• Sugar 7.39 g Moderate
• Added Sugar 1.86 g Low Source
• Calcium 54.23 mg Low Source
• Iron 5.59 mg Good Source
• Potassium 313.88 mg Low Source
• Vitamin A 0.84 mcg_rae Low Source
• Vitamin C 2.06 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Wheat 🌾
• Gluten
• Sesame