1 package of brown rice noodles (omit if on a grain-free diet)
1 tsp sesame oil
For Garnish: 1 sliced jalapeno, lime wedges, basil, mint, and cilantro
Get a large pot of water on the stove to boil. Once boiling, drop in your eggs and simmer for 6 minutes. After 6 minutes, set cooked eggs in ice water for a jammy center.
Using the same pot of water, simmer the brown rice noodles according to the package instructions. Drain water from noodles and toss cooked noodles in a teaspoon of sesame oil to prevent them from sticking. Lay sesame oil noodles out on a sheet tray while you prepare your other ingredients.
Preheat a sauté pan on medium-high. Pat sirloin steak dry and season with salt. Drizzle enough oil in your pan to coat the bottom and sear the steak briefly, about two minutes on each side.
The steak will be very rare. Set steak aside to rest.
In the same pan, you seared the steak, quickly sauté the mushrooms and bok choy until lightly caramelized.
In a saucepan, place a quart of low sodium beef broth with one ginger BOU cube and bring it to a rolling boil. If you are not using a BOU cube, add in your grated ginger.
Slice the rare sirloin as thinly as possible. Arrange noodles, cooked vegetables, 6-minute egg and thinly sliced steak in a bowl.
Ladle hot broth over thin slices of rare sirloin, stir and allow your bowl to sit for a few minutes to cool. Garnish with herbs, lime, and jalapeño.
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