Light yet rich: This summery bowl thrives on a robust Wagyu bone broth and tender, briefly grilled roast beef. It's complemented by crisp vegetables like zucchini, broccoli, or spinach – fresh, seasonal, and bursting with flavor.
Ingredients for 2 people:
- 300–400g roast beef (in one piece, well aged. Can also be Wagyu)
- 500ml Wagyu Bone Broth Pure & Paleo
- 1 zucchini or a few broccoli florets
- 1 red onion or spring onion
- 1 handful of spinach, chard or pak choi (optional)
- Olive oil or beef fat
- Sea salt, pepper
- Optional: fresh herbs, chili, sesame seeds
ZUBEREITUNG
- First of all, heat the broth, but do not boil it.
- Season the roast beef all over with salt and rub with a little oil. Sear on a grill or in a very hot pan for 2-3 minutes per side, depending on thickness. Let it rest for 5 minutes, then slice thinly.
- Cut the zucchini into strips and the onions into rings. Lightly roast them on the grill or in a pan. Optional: Briefly blanch the spinach or bok choy in the broth.
- Arrange vegetables in bowls, top with slices of roast beef. Pour over hot broth. Sprinkle with herbs, chili, or sesame seeds, if desired.