Truffle Sirloin Steak Ramen with Mushrooms and Bok Choy

This truffle sirloin steak ramen is a luxurious bowl of comfort, combining tender slices of seared steak with springy noodles and a deeply savory broth. The addition of truffle butter and truffle seasoning elevates the dish with earthy, aromatic notes that pair beautifully with the umami-rich mushroom and pork stock.

Fresh bok choy and napa cabbage add a crisp, refreshing contrast, while toasted sesame seeds provide a nutty finish. Perfect for a special dinner, this recipe brings restaurant-quality flavors to your home kitchen.

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Ingredients

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit Pork Ramen Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Black Truffle ButterView ingredient guideLike ingredientDislike ingredient

4 ounce Bok Choy and Napa CabbageView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4.5 ounce Ramen NoodlesView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Thinly slice the mushrooms. Peel and mince the garlic. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. Pat the steak dry with paper towels and season generously with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak and cook until browned and cooked to your desired doneness, 3-6 minutes per side. Transfer to a cutting board and let rest for at least 5 minutes.
3. While the steak rests, heat a drizzle of oil in a medium pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they begin to soften, about 2-3 minutes. Stir in the garlic and scallion whites and cook until tender, 2-3 minutes more.
4. Stir half of the soy sauce into the pot with the vegetables. Cook, stirring, until the liquid is mostly evaporated, about 30 seconds. Add 4 cups of water, the mushroom stock concentrates and the pork ramen stock concentrates. Bring to a boil, then add the ramen noodles. Cook, stirring, until the noodles are just tender, 1-2 minutes.
5. Turn off the heat. Add the bok choy and napa cabbage along with the truffle butter. Stir until the butter has melted and the greens are wilted, 30-60 seconds.
6. Thinly slice the rested steak against the grain. Divide the noodles and broth between bowls. Fan the steak slices over the top. Garnish with scallion greens, sesame seeds and a sprinkle of truffle seasoning to taste. Serve immediately.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye or strip steak. Adjust cooking time based on thickness.

What can I use instead of truffle butter?

Regular butter mixed with a few drops of truffle oil can work, but the flavor will be milder.

Can I make this vegetarian?

Omit the steak and use vegetable stock concentrates instead of pork. Add extra mushrooms or tofu for protein.