Ginger Beef and Noodle Bowls
- 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
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- 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
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