Ginger Beef and Noodle Bowls

Submitted by Charlotte J

"2003 National Beef Cook-Off by Kristine Snyder"

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 lb beef shoulder top blade steaks (flat iron) or 1 beef top round steak, cut 3/4 inch thick
• 1 tablespoon dark sesame oil
• 2 tablespoons minced fresh ginger
• 2 large garlic cloves, minced
• salt and pepper
• 2 (13 3/4-14 1/2 ounce) cans ready-to-serve beef broth
• 3⁄4 cup thinly sliced green onion
• 2 tablespoons mirin or 2 tablespoons rice wine vinegar
• 6 cups cooked fresh thin cut chinese noodles or 6 cups unseasoned instant ramen noodles
• 1⁄2 cup sliced green onions or 1/2 cup matchstick-style shredded carrot

directions

1. Cut steaks crosswise into ¼-inch thick strips; cut strips in half.
2. Heat ½ tablespoon sesame oil in large nonstick skillet over medium-high heat until hot.
3. Add ginger and garlic and cook 1 minute.
4. Add ½ of beef, stir-fry 2 minutes or until outside surface of beef is no longer pink.
5. Remove from skillet.
6. Repeat with remaining oil and beef.
7. Season with salt and pepper, as desired.
8. Keep warm.
9. Add broth, green onions and mirin to skillet and bring to a boil.
10. Reduce heat to low and simmer 8 to 10 minutes.
11. Meanwhile divide noodles and beef evenly among 4 large soup bowls.
12. Bring broth mixture to a boil over high heat and ladle boiling mixture evenly over beef and noodles.
13. Garnish with green onion or carrots if desired.