Bowl of soba noodle broth with egg, mushrooms, and green peas

Soba Noodle Broth Bowl

Serves 4

This deeply satisfying, protein-rich bowl is both fresh and earthy. The addition of the egg adds a creaminess that blends perfectly with the broth and noodles.

  • 6 cups beef bone broth
  • 1 3-inch piece fresh ginger, peeled and sliced
  • 2 cloves garlic, peeled and crushed
  • 2 tablespoons butter
  • 12 ounces fresh mushrooms, sliced
  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon olive oil
  • ½ pound grass-fed sirloin steak
  • 4 large eggs
  • 8-10 ounces dried soba noodles
  • 1 cup frozen shelled edamame or peas
  • 1 baby bok choy, sliced into quarters
  • 2 scallions, for garnish

Place the bone broth, ginger, and garlic in a large saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer until fragrant, about 10 minutes. Remove from heat and set aside.

Meanwhile, cook the mushrooms. Melt the butter in a large skillet over medium-high heat. Add the mushrooms and cook without stirring until they release their liquid and start to brown, about 5 minutes. Add the soy sauce and stir. Continue cooking until the mushrooms are tender and deeply browned all over, 4 to 5 minutes more. Remove from the pan into a bowl and set aside.

Using the same pan, wipe out any leftover bits with a paper towel, then add olive oil and heat until shimmering. Cook the steak until medium-rare, about 3 minutes on each side. Place the steak on a plate and allow to rest. When cool enough to handle, hold a sharp knife at a 45-degree angle and thinly slice the steak across the grain.

Bring the broth back to a boil and add the eggs, cooking them 6-8 minutes. Six minutes will give you a runnier yolk, while 8 minutes will be firmer. Remove the eggs with a slotted spoon, run cold water over until cool to touch, peel, and set aside.

Return the broth to a boil, adding the soba noodles, edamame and bok choy. Cook until tender, about 3 to 4 minutes. Add the steak and allow to warm in the broth, 2 to 3 minutes.

Divide the broth, noodles, vegetables, and steak among 4 bowls. Top with the mushrooms. Slice the eggs in half lengthwise and add to each bowl. Garnish with scallions and serve immediately.

Spicy beef satay skewers with shallots and lime garnish atop rice in bowl

Spicy Beef Satay

Serves 2-4

Satay, or grilled meat on a stick, is a common street food in Thailand, Malaysia, and Indonesia. Start with a spicy marinade and finish with the traditional peanut sauce for a taste of Southeast Asia. You can adjust the seasonings to your liking by adding more (or reducing the amount of) the cayenne, and if you think it needs more salt, add a little more fish sauce. If you prefer, you can also use flank steak, skirt steak, or hanger steak instead of sirloin. It’s easiest to cut the meat into thin strips if it’s semi-frozen.

  • 1/4 cup chopped lemongrass
  • 2 large shallots, minced
  • 4 garlic cloves, minced
  • 1 teaspoon cayenne pepper
  • 1 2-inch piece ginger, peeled and sliced
  • 1/2 teaspoon turmeric
  • 2 tablespoons ground coriander
  • 2 teaspoons ground cumin
  • 3 tablespoons soy sauce
  • 1/4 cup fish sauce
  • 1/3 cup packed brown sugar
  • 2 tablespoons safflower or other neutral vegetable oil
  • Pinch of cardamom
  • 1 1/2 pounds grassfed sirloin

Make the marinade by whisking together in a medium bowl the lemongrass, shallots, garlic, cayenne pepper, ginger, turmeric, coriander, cumin, soy sauce, fish sauce, brown sugar and oil.

Slice the steak across the grain into thin strips. Place in a shallow glass baking dish and pour the marinade over. Make sure each piece of meat is covered completely. Cover and refrigerate for several hours (up to 24).

Preheat the grill to high.  While the grill is heating, soak as many wooden skewers as pieces of meat for 20-30 minutes. Drain.

Thread each piece of beef onto a skewer. Grill to desired doneness, turning once.

Drizzle with Spicy Peanut Sauce (recipe follows) and serve over steamed rice.

Spicy Peanut Sauce

This versatile sauce is good on any kind of satay, as well as on steamed vegetables or even tossed with hot noodles. And you can make it to taste. More salt? Add fish sauce. Too sweet? Add lime juice. More spice? Add cayenne.

Makes 1 cup

  • 1 cup unsalted, dry roasted peanuts
  • 1/3 cup water
  • 1 clove garlic
  • 1/2 teaspoon soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons brown sugar
  • 2 tablespoons fish sauce
  • 1/2 tablespoon lime juice
  • 1/2 teaspoon cayenne pepper
  • 1/3 cup coconut milk
  • ½ cup chopped peanuts, for garnish

Place the peanuts, water, garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne pepper, and coconut milk into the jar of a blender. Puree until smooth. Taste and adjust seasonings, if necessary. If the sauce is too thick, add a little more coconut milk. Serve over any kind of satay, and sprinkle with chopped peanuts.

Cuts of raw top sirloin steak with ramekins of cocoa powder, garlic powder, espresso powder, and brown sugar surrounding them

Top Sirloin Steaks With Coffee Cocoa Spice Rub

The slightly bitter, slightly sweet notes of this rub nicely complement the smoky char of a well-grilled steak. Here we do sirloins, but it would also be delicious on a rib eye or New York strip. If you make two steaks, you’ll have plenty of rub left over, but it keeps for up to six months in a tightly-sealed jar. One thing to remember about grilling grass-fed steaks – they cook faster than other steaks, so be sure to watch them closely and use a thermometer. These will cook in just a few minutes. Medium rare is perfect.

Serves 2, with extra rub left over

  • 2 Panorama grass-fed top sirloins, 6 ounces each
  • 6 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons cocoa powder
  • 2 tablespoons espresso powder
  • 2 tablespoons garlic powder
  • 2 tablespoons brown sugar
  • 1 tablespoon freshly ground black pepper

Remove the steaks from the refrigerator, unwrap, and dry with a paper towel. Let sit at room temperature for about 30 minutes.

Heat the grill to high.

Mix the paprika, salt, cocoa powder, espresso powder, garlic powder, brown sugar, and black pepper together in a small bowl until thoroughly combined. Rub a thick layer over the steaks on all sides.

Place the steaks on the grill and cook to desired temperature (about 125 F for medium rare), turning once. Remove to a plate and cover. Allow to rest for five minutes.