Ginger Beef & Noodle Bowls

From the Texas Beef Council's website. This won 1st place in the one dish meals category in the 2003 National beef cook-off.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb  shoulder top  beef blade steak (flat iron) or 1  lb 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, to taste
• 4  cups beef broth
• 3⁄4 cup  thinly sliced green onion
• 2  tablespoons  rice wine vinegar
• 6  cups  cooked fresh  oriental-flavor instant ramen noodles
• 1⁄2 cup  matchstick-style shredded carrot

Directions

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