Recipe

Ginger Beef And Noodle Bowls Recipe

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Ingredients

2 tbsps minced fresh ginger .
6 c cooked fresh thin cut chinese noodles or unseasoned instant ramen noodles .
salt & pepper .
3/4 c thinly sliced green onions .
1 tbsp dark sesame oil .
2 (13.75-14 1/2 oz) cans ready-to-serve beef broth .
1 lb beef shoulder top blade steaks, cut 3/4 inch thick (flat iron) or 1 beef top round steak, cut 3/4 inch thick .
2 tbsps mirin or rice wine vinegar .
1/2 c sliced green onions or matchstick-style shredded carrots .
2 large garlic cloves, minced

Directions

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

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