Sonny Baker's recovery meal - steak ramen bowl

Steak Ramen Bowl

Bold • Warming • High protein

Serves: 2
Time: ~30 minutes

Ingredients

·        2 beef steaks (Denver steak is incredible), seasoned with salt & pepper

·        750ml–1L Asthi beef bone broth

·        2 portions ramen noodles

·        2 soft-boiled eggs

·        Thumb-sized piece of fresh ginger, grated or finely sliced

·        1 tbsp fish sauce

·        2 spring onions, finely sliced

·        Chilli, finely sliced (to taste)

·        Pickled red onions

·        Chilli jam

·        2–3 radishes, finely sliced

·        1 carrot, grated

·        Juice of ½ lemon

·        1 tbsp beef tallow or olive oil

Method

Bring a saucepan of water to the boil and cook the eggs for 6½–7 minutes. Cool in iced water, peel and set aside.  Add the Asthi bone broth, ginger and fish sauce to a saucepan and bring to a gentle simmer for 5–10 minutes to infuse the flavours.  Cook the ramen noodles in the broth according to the packet instructions Season the steaks generously with salt and pepper.  Heat the tallow or olive oil in a hot frying pan and cook the steaks to your preferred doneness. Rest for 5–10 minutes before slicing thinly.  Divide the noodles between two bowls and ladle over the hot broth.  Top with the sliced steak, soft-boiled eggs, grated carrot, radish and pickled red onions.  Finish with spring onions, fresh chilli, a squeeze of lemon juice and a spoonful of chilli jam.

Tip: Stir the chilli jam into the broth just before eating for a sweet, smoky heat that pairs perfectly with the rich beef and deeply savoury bone broth.