Use Greensbury's organic, grass-fed flank steak to create an incredibly quick and easy ramen soup that is super tasty and everyone will enjoy.

Lily Scott, founder of Lily's Ladle bone broths, loves traditional recipes. "I love slow food" says Lily. "I love taking the time to craft something slowly and coax out subtle flavors."

But this is not that recipe... Instead, this is a fast and easy interpretation of an age old method that is still just as tasty and fabulous! 


  • 1 tsp. olive oil;
  • 1/2 white onion (sliced in half);
  • 4 garlic cloves (crushed);
  • 3 inch piece of fresh ginger;
  • 1 pint Lily's Ladle Beef Bone Broth;
  • 1 1/2 cups filtered water;
  • 1 whole star anise;
  • 1 small cinnamon stick;
  • 1 green onion;
  • Salt (to taste);
  • 2 squares ramen noodles;
  • 1 1/2 lbs grass-fed organic flank steak (sliced very thin);
  • Bean sprouts;
  • Basil;
  • Lime wedges;
  • Chili paste


  1. Slice flank steak into thin strips;
  2. Heat oil in a soup pot and add onion halves, garlic and ginger. Cook on medium heat until garlic begins to brown, about 4 minutes;
  3. Add bone broth, water, star anise, cinnamon. Bring to a boil. Lower and simmer 10 minutes;
  4. While that simmers, fill a pot with water and cook ramen noodles to package directions. Drain and portion into bowls;
  5. Scoop herbs out of the broth with a slotted spoon and discard;
  6. Season hot broth with salt to taste;
  7. Place thinly sliced flank steak on top of the noodles in bowls. Add bean sprouts and green onions
  8. Pour screaming hot broth over the raw meat slices and watch it cook!!


  • Season to taste with basil, lime juice and chili paste
  • Enjoy!


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