Ginger-Beef & Ramen Noodles
- Reviews 5
Ready In: 45 mins
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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