Serving: 4


2 pack Hakubaku Organic Ramen
2 tablespoon Grass-fed butter Or coconut oil
1 pound Sirloin Thinly sliced
6 ounce Shiitake Mushrooms Sliced and stems removed
5 cup Beef Bone Broth
3⁄4 cup Liquid Aminos
1⁄2 cup Coconut Sugar
1⁄2 pound Baby Bok Choy Cut in half
2 Beefsteak Tomato Quartered


Boil the ramen noodles for 4 minutes. Drain and set aside.

Melt grass-fed butter (or coconut oil) in a large wok over medium-heat. Add the sirloin and sauté for 2 minutes until it starts to brown. Remove and set aside. Add the shiitake mushrooms and sauté for 2 minutes. Add the beef bone broth, liquid aminos and coconut sugar. Stir and bring to a boil.

Reduce the heat to medium. Add the noodles and return the cooked beef to the wok. Simmer for 2 minutes. Add the baby bok choy and tomato quarters. Simmer for 5 more minutes until the bok choy is cooked yet crisp and the tomato quarters are soft. Remove form the heat and serve immediately.