Ingredients:

  • 1 lb sirloin or flank steak, thinly sliced against the grain
  • 2 tbsp toasted sesame oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 4 cups low-sodium beef broth
  • 3 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp sriracha or chili garlic sauce
  • 4 (3oz) ramen noodle cakes
  • 2 cups baby bok choy, chopped
  • 4 large eggs
  • 3 stalks green onions, thinly sliced

Instructions:

  1. Heat the sesame oil in a pot over medium-high heat until it shimmers. Add the sliced beef in a single layer and sear for 1–2 minutes per side until the edges are mahogany-colored and charred. Remove the beef immediately and set aside on a plate.
  2. Lower heat to medium. Add the minced garlic and grated ginger, stirring for 30 seconds until fragrant.
  3. Pour in the beef broth, soy sauce, brown sugar, and sriracha. Bring the liquid to a gentle simmer for 5 minutes to allow the flavors to meld.
  4. Add the ramen noodles and chopped bok choy to the simmering broth. Cook for 3 minutes (or according to package directions) until the noodles are springy.
  5. Gently stir the seared beef back into the pot just long enough to warm through.
  6. While noodles cook, soft-boil the eggs (6.5 minutes in boiling water, then an ice bath). Peel, slice in half, and place atop the soup with sliced green onions.