Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.

Pat beef* dry with paper towels; season generously all over with salt and pepper. • Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium- high heat. Add beef and cook to desired doneness, 4-7 minutes per side. • Turn off heat; transfer to a cutting board. Tent with foil to keep warm until ready to serve.

Heat a drizzle of oil in pot used for beef over medium-high heat. Add mushrooms and cook, stirring occasionally, until beginning to soften, 2-3 minutes. • Stir in garlic and scallion whites. Cook, stirring frequently, until veggies are tender, 2-3 minutes.

Stir half the soy sauce (all for 4 servings) into pot with veggies. Cook, stirring, until liquid is mostly evaporated, 30 seconds. • Stir in 4 cups water (7½ cups for 4), mushroom stock concentrates, and pork ramen stock concentrates. • Bring to a boil, then add noodles. Cook, stirring, until just tender, 1-2 minutes.

Turn off heat. Add bok choy and napa cabbage and truffle butter. Stir until butter has melted and veggies are wilted, 30-60 seconds.

Thinly slice beef against the grain. • Divide noodles and broth between bowls. Fan beef over top. Garnish with scallion greens and sesame seeds. Sprinkle with truffle seasoning to taste. Serve. Beef is fully cooked when internal temperature reaches 145°.