Print Options:

Ginger Beef & Noodle Bowls

Yields4 ServingsPrep Time20 minsCook Time10 minsTotal Time30 mins

 1 flat iron steak, cut 3/4 inch thick (about 1 pound)
 1 tbsp dark sesame oil
 2 tbsp minced fresh ginger
 2 tsp minced garlic
 2 cans (14 1/2 oz each) beef broth
 ¾ cup thinly sliced green onions
 2 tbsp mirin or rice wine vinegar
 6 cups cooked fresh Asian-style thin cut noodles, or unseasoned instant ramen noodles
 ½ cup shredded carrots
1

Cut Steaks crosswise into 1/4-inch thick strips; cut strips in half. Heat 1/2 tablespoon sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic; cook 1 minute. Add 1/2 of beef; stir-fry 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper, as desired. Keep warm.

2

Add broth, green onions and mirin to skillet; bring to a boil. Reduce heat to low; simmer 8 to 10 minutes.

3

Meanwhile divide noodles and beef evenly among 4 large soup bowls.

4

Bring broth mixture to a boil over high heat; ladle boiling mixture evenly over beef and noodles. Garnish with carrots.

Nutrition Facts

Servings 0