Ginger Beef & Noodle Bowls
Total Recipe Time: 30 minutes
Makes 4 servings
Ingredients1 pound beef Flat Iron Steaks or 1 beef Top Round Steak, cut 3/4 inch thick1 tablespoon dark sesame oil2 tablespoons minced fresh ginger2 large cloves garlic, mincedSalt and pepper2 cans (13-3/4 to 14-1/2 ounces each) ready-to-serve beef broth3/4 cup thinly sliced green onions2 tablespoons mirin or rice wine vinegar6 cups cooked fresh Oriental-style thin cut noodles or unseasoned instant ramen noodles1/2 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 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.
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 zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc. Nutrition information per serving using top round: 643 calories; 44 g protein; 72 g carbohydrate; 13 g fat; 754 mg sodium; 202 mg cholesterol; 38.2 mg niacin; 0.7 mg vitamin B6; 3.1 mcg vitamin B12; 7.8 mg iron; 7.5 mg zinc
© Cattlemen's Beef Board and American National CattleWomen, Inc.