Prep Time: 20 Minutes
Cook Time: 4 Hours
2 lbs Thomas Farms Grass Fed Sirloin
1/2 tablespoon kosher salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil
2 bunches scallions, chopped
2 peeled carrots, chopped
1 head garlic, halved horizontally
one 7-inch piece fresh ginger peeled and sliced
1/4 cup Bonito flakes
3 cups vegetable stock
Three 3 ounce packages dried ramen noodles
2 pieces dried kombu or nori seaweed, cut into 4-x-4-inch squares
1/2 cup soy sauce
2 tablespoons sake
1 tablespoon mirin
1/4 cup Panko bread crumbs
1 teaspoon chopped fresh rosemary leaves
Instructions1. Soak the seaweed in 6 cups of water overnight. 2. In a small bowl, stir together the soy sauce, sake, and mirin. Refrigerate until ready to use.
3. The next day, season the beef with salt and pepper. Preheat a large skillet over high heat and add the oil. Once it begins to smoke, add the beef and sear it on all sides until golden. 4. Add the beef, scallions, carrots, garlic, ginger, bonito and stock to a large crock pot. Cook it on low, uncovered, for 4 hours, or until the stock has reduced by half. Drain the seaweed and reserve the water. Remove the beef from the pot and stir in the sauce and seaweed water. Discard seaweed.
5. Season the stock with salt and pepper and strain if desired. Keep it warm or cool and refrigerate until ready to use. Very thinly slice the beef. Cook the noodles as directed on the package and drain.
6. Place some of the cooked noodles in a large bowl and top with 2 cups of stock and some sliced beef. Garnish as desired.
Recipe courtesy of True Aussie Beef & Lamb