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.
Add broth, green onions and mirin to skillet; bring to a boil.
Reduce heat to low; simmer 8 to 10 minutes.
Meanwhile divide noodles and beef evenly among 4 large soup bowls.
Bring broth mixture to a boil over high heat; ladle boiling mixture
evenly over beef and noodles. Garnish with carrots.
Yield: 4 servings
Nutrition information per serving using top blade: 665 calories; 37 g
protein; 72 g carbohydrate; 19 g fat; 750 mg sodium; 202 mg cholesterol;
34.1 mg niacin; 0.4 mg vitamin B6; 2.6 mcg vitamin B12; 7.9 mg iron; 10.3 mg
Recipe and photo credit (used with permission):
Texas Beef Team