Bowl and Buddha Bowl Recipes

Ginger Beef and Noodle Bowls

Ginger Beef and Noodle Bowls recipe

Yield: 4 servings


  • 1 pound beef flat iron steaks or 1 beef top round steak, cut 3/4 inch thick
  • 1 tablespoon dark sesame oil
  • 2 tablespoons minced fresh ginger
  • 2 large cloves garlic, minced
  • Salt and pepper
  • 2 (13 3/4 to 14 1/2 ounce) cans ready-to-serve beef broth
  • 3/4 cup thinly sliced green onions
  • 2 tablespoons mirin or rice wine vinegar
  • 6 cups cooked fresh Oriental-style thin cut noodles or unseasoned instant ramen noodles
  • 1/2 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.
  2. Add ginger and garlic; cook for 1 minute.
  3. Add 1/2 of beef; stir-fry for 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.
  4. Add broth, green onions and mirin to skillet; bring to a boil. Reduce heat to low; simmer for 8 to 10 minutes.
  5. Meanwhile divide noodles and beef evenly among 4 large soup bowls.
  6. Bring broth mixture to a boil over high heat; ladle boiling mixture evenly over beef and noodles. Garnish with carrots.


Per serving using top blade: 665 calories; 37g protein; 72g carbohydrate; 19g fat; 750mg sodium; 202mg cholesterol; 34.1mg niacin; 0.4mg vitamin B6; 2.6mcg vitamin B12; 7.9 mg iron; 10.3mg zinc

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