Prep Time: 20 Minutes Cook Time: 4 Hours Serves 4 Ingredientsā 2 lbs Thomas Farms Grass Fed Sirloin 1/2 tablespoon kosher salt1/2 teaspoon black pepper2 tablespoons vegetable oil2 bunches scallions, chopped2 peeled carrots, chopped1 head garlic, halved horizontallyone 7-inch piece fresh ginger peeled and sliced1/4 cup Bonito flakes3 cups vegetable stockThree 3 ounce packages dried ramen noodles2 pieces dried kombu or nori seaweed, cut into 4-x-4-inch squares Sauce:1/2 cup soy sauce2 tablespoons sake1 tablespoon mirin Garnish:1/4 cup Panko bread crumbs1 teaspoon chopped fresh rosemary leaves Instructions 1. 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
