Ingredients:

  • 1 pound flank steak, thinly sliced against the grain
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 4 cups beef broth
  • 2 tablespoons soy sauce
  • 1 tablespoon miso paste (optional)
  • 1 teaspoon ginger, minced
  • 2 cloves garlic, minced
  • 4 servings ramen noodles
  • 2 cups baby spinach
  • 1 cup carrots, julienned
  • 1 cup snap peas or snow peas
  • 2 green onions, thinly sliced
  • 2 eggs (optional)

Instructions:

  1. In a bowl, combine the sliced flank steak with soy sauce and sesame oil. Let it marinate for about 10 minutes.
  2. In a large pot, combine beef broth, soy sauce, miso paste, ginger, and garlic. Bring to a simmer over medium heat.
  3. Cook the ramen noodles according to package instructions. Drain and set aside.
  4. In a skillet or wok, heat over medium-high heat. Add the marinated beef and cook until browned, about 3-4 minutes. Remove from skillet.
  5. In the same skillet, add the carrots and snap peas. Stir-fry for 2-3 minutes. Add baby spinach and green onions, cooking until spinach wilts.
  6. Divide the cooked ramen noodles among bowls. Ladle the hot broth over the noodles and top with stir-fried veggies and beef.
  7. If using, boil eggs separately to your desired doneness (about 6-7 minutes for soft-boiled).
  8. Slice the eggs in half (if using) and place on top of ramen. Garnish with additional green onions and serve hot.