Omnivorous Recipes

London Broil Beef Ramen

Serves 4 at $3.55 per Serving

London Broil Ingredients

2lb Lean London Broil

1 Tbsp Toasted Sesame Oil

1/4 C. Teriyaki Sauce

1 Tbsp. Red Pepper Flake

1 Tsp. Fresh Grated Ginger

1Tsp. Brown Sugar

2 Full Scallions

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Soup Ingredients

2 Cloves Finely Chopped Garlic

1 Tbsp Finely Chopped Ginger

1/4 tsp Red Pepper Flake

1 Tbsp Sesame Oil

4 C. Beef Bone Broth

2 C. Water

1 Tsp. Fish Sauce

1 Tbsp. Soy Sauce

4 Scallions

2 Bundles Ramen-Style Straight Noodles

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Ramen Egg

4 Large Eggs

3/4 C. Mirin

1/2 C. Soy Sauce

For the Ramen Eggs, fill a saucepan with some water. Make sure the pot is large enough for the eggs to sit at the bottom in one layer, and to have about

Bring the water to a boil over high heat with the lid on. Then lower the heat to medium or medium-high, so that the water is still bubbling but not at a rolling boil (the eggs are more likely to crack at a rolling boil).

Lower each egg gently into the water.

6 ½ minutes for a set white, a jammy/runny egg yolk, and as seen in the pictures in this post.

Shock in an ice bath, peel, and place in the marinade for at least 8 hours.

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For the London Broil, mix the marinade in a large zip-top bag, place London Broil inside the bag, massage to cover, and combine. 

Preheat the broiler, place steak on a baking dish, broil for 6 minutes, remove and flip, then return to heat for 4 minutes. This is medium-rare. Leave in longer for more doneness.

Cool and slice into 1/4" slices. 

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For the broth. In a saucepan over medium heat, soften the scallions, the garlic, ginger, and red pepper flakes in the sesame oil. Add the broth, water, fish sauce, and soy sauce. Bring to a boil and simmer for 10 minutes. Adjust the seasoning.​

Add the noodles and cook for 3-4 minutes. 

Ladle the soup into bowls, and then garnish with meat, eggs, and your favorite toppings! 

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