Bowl and Buddha Bowl Recipes
Ginger Beef and Noodle Bowls
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
- 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 for 1 minute.
- 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.
- Add broth, green onions and mirin to skillet; bring to a boil. Reduce heat to low; simmer for 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.
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