Asian Beef and Broccoli Noodle Bowl

Add delicious flavor and nutrition to an otherwise ho-hum ramen noodle packet. Tender beef and broccoli take this dish to the next level.

  • 2
    hrs
  • 4
    SERVINGS
  • 408
    Cal
  • 35 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1-1/2 pounds beef Shoulder Steaks Boneless, cut 3/4 to 1-inch thick
  • 2 teaspoons vegetable oil
  • 3 cups water, divided
  • 2 packages (3 ounces each) Oriental or beef-flavored instant ramen noodles, broken up
  • 2 tablespoons minced fresh ginger
  • 4 cups broccoli florets, cut into 1 to 1-1/2-inch pieces
Toppings:
  • Toasted sesame seeds, sliced green onions, chopped fresh cilantro (optional)

Cooking:

  1. Heat oil in stockpot over medium heat until hot. Place beef steaks in stockpot; brown evenly. Pour off drippings; season with pepper, as desired.

  2. Add 1 cup water, seasoning packets from ramen noodles and ginger; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.

  3. Remove steaks; keep warm. Add remaining 2 cups water, broccoli and noodles to stockpot; bring to a boil. Cook, uncovered, 4 to 6 minutes or until broccoli is crisp-tender and noodles are tender, stirring occasionally.

  4. Carve steaks into thin slices; return to stockpot. Season with salt and pepper, as desired. Garnish with toppings, if desired.

Nutrition Information

Butcher Counter

Asian Beef and Broccoli Noodle BowlShoulder Steak Chuck Primal

An inexpensive chuck cut with good flavor. Slow-cook or marinate before grilling.

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