Ginger-Beef & Ramen Noodles
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 lb top round steak, 3/4 inch thick,sliced across the grain, 1/4 inch thick x 1 inch long
- 1 tablespoon peanut oil
- 1⁄2 tablespoon sesame oil
- 1 inch fresh ginger, finely grated
- 2 cloves garlic, minced
- 1⁄4 - 1⁄2 teaspoon crushed red pepper flakes
- 3 cups beef stock (homade is best)
- 2 bunches scallions, 1/2 inch long,whites & light green
- 2 tablespoons rice wine vinegar
- 2 (3 ounce) packets ramen noodles (Throw away the 'Flavor pack', it's 92-95% sodium)
- 1⁄2 cup baby carrots, grated
directions
- Heat wok over med-high heat.
- Add 1/3 of each of the Oils.
- Swirl to coat.
- Add Ginger, Garlic,& Red Chilies.
- Stir fry for 1 minute.
- Add 1/3 of the Beef, Stir fry 3 minutes.
- Set aside, keep warm.
- Repeat 'til all the beef is done.
- Set all aside, keep warm.
- Add Stock, Vinegar,& Scallions.
- Bring to a boil, reduce to low.
- Simmer 10 minutes.
- Meanwhile cook the Ramen.
- Divide the Ramen between 4 bowls.
- Top each bowl with 1/4 of the beef.
- Divide the broth between the 4 bowls.
- Top each bowl with 1/4 of the Carrots.
- Serve with a side dish of plain 'sticky' rice.
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Reviews
-
Not a bad dish. The family enjoyed it. We subsitituted thinly sliced boneless chicken breasts for the steak. We also used 3 packages of noodles and added the flavor packets as it was lacking a bit fo flavor. A few dashes of Soy Sauce was a nice addition. Next time we will add a bag of frozen stir fry veggies and a 4th pkg of noodles to make it more substantial. A nice dish overall.
RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.