- 1 medium onion, diced
- 4 cloves garlic diced
- 1 piece of ginger (approximately 2"), peeled and diced
- 3-4 med carrots, peeled and sliced
- 4 T olive oil
- 1 T Sriracha
- 1 T rice vinegar
- 1 T Worcestershire sauce
- 1 T Thai chili paste
- 2 T Rubarama No. 4
- 1/4 cup fresh parsley, chopped
- 5 T soy sauce (low sodium)
- 4 green onion, chopped
- 1 cup bean sprouts
- 3 cups beef stock
- 3 cups chicken stock
- 2 cups water
- 3 packets ramen noodles
- Soft boiled eggs (use 1 egg per serving)
- 3/4-1 pound of beef, round sirloin tip steak
Broth
In medium sauce pot over medium heat, add in olive oil, onions, carrots, and ginger and cook approximately 8 minutes (until onions are becoming translucent), add in garlic and cook another few minutes. Stir in beef stock, chicken stock, water, soy sauce, chili paste, and bring to a boil. Reduce heat, add parsley, Rubarama, Sriracha, Worcestershire, and vinegar. Cover and simmer for 12-15 minutes.
Steak
Lightly season each side with kosher salt and black pepper and add to a hot skillet (add a few drops of olive oil to the heated skillet). Very thin steaks only need 2 minutes per side for a medium rare temperature. Let sit for about 5 minutes and then slice into thin strips. Keep under cover.
Noodles
Bring approximately 3-4 cups of water to a boil, add noodles and cook for 3 minutes. Drain and rinse with cold water.
Eggs
Bring to boil enough water to barely cover the eggs. Lower to a consistent simmer and gently place the eggs in. Cook for exactly 6 and a half minutes. Rinse under cold water until you're able to handle the eggs and peel the shells.
Building your bowl
Place the noodles in the bowl, add bean sprouts to one side, add the sliced steak over the noodles, and then pour in the broth. Add the chopped green onion and lastly, place the egg into the bowl and cut in half and there you have it...
Skip the beef and substitute the broths for your favorite veggie option and it's a great vegetarian meal, too.
