Truffled Rib-Eye Steak Ramen
with Mushrooms, Bok Choy & Sesame Seeds
- Soy
- Wheat
- Milk
- Sesame
Indulge in a decadent bowl of ramen topped with juicy sirloin steak and elevated with earthy truffle seasoning. Mushrooms, garlic, and scallions flavor a rich broth in which springy noodles and crisp bok choy and napa cabbage cook to perfection. Truffle butter adds more rich flavor, and a shower of nutty sesame seeds tops it all off!
Ingredients
2 g
Truffle Seasoning
2 unit
Pork Ramen Stock Concentrate
8 ounce
Button Mushrooms
1 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
2 tablespoon
Black Truffle Butter
(Contains: Milk)
4 ounce
Bok Choy and Napa Cabbage
16 ounce
Grass-Fed Rib-Eye Steak
2 clove
Garlic
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 unit
Mushroom Stock Concentrate
2 unit
Scallions
4.5 ounce
Ramen Noodles
(Contains: Wheat)
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Wash and dry produce.
Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.
Pat steak* dry with paper towels; season generously all over with salt and pepper.
Heat a large drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned and cooked to desired doneness, 3-6 minutes per side.
Turn off heat; transfer to a cutting board to rest for at least 5 minutes.
Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add mushrooms and cook, stirring occasionally, until beginning to soften, 2-3 minutes.
Stir in garlic and scallion whites. Cook, stirring frequently, until veggies are tender, 2-3 minutes.
Stir half the soy sauce (all for 4 servings) into pot with veggies. Cook, stirring, until liquid is mostly evaporated, 30 seconds.
Stir in 4 cups water (7½ cups for 4), mushroom stock concentrates, and pork ramen stock concentrates.
Bring to a boil, then add noodles. Cook, stirring, until just tender, 1-2 minutes.
Turn off heat. Add bok choy and napa cabbage and truffle butter. Stir until butter has melted and veggies are wilted, 30-60 seconds.
Thinly slice steak against the grain.
Divide noodles and broth between bowls. Fan steak over top. Garnish with scallion greens and sesame seeds. Sprinkle with truffle seasoning to taste. Serve.
