Ingredients

• 1 , 8 ounce
• 0.5 cups 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
• salt and ground black pepper to taste

Instructions

1. 1 Combine steak and soy sauce in a plastic container with a lid. For best flavor results, marinate in the refrigerator for 2 hours.
2. 2 Remove steak from the marinade and shake off excess. Discard the remaining marinade.
3. 3 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.
4. 4 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.
5. 5 Transfer broth and noodles to 2 bowls. Slice steak and place on top.

Nutrition per serving