Ginger Beef & Noodle Bowls

Add more flavor to your favorite beef broth in this delicious ginger beef & noodle bowl. This recipe is ready in under 30 minutes. Perfect for lunch or dinner.

  • 30
    min
  • 4
    SERVINGS
  • 665
    Cal
  • 37 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 pound beef Flat Iron Steaks or 1 beef Top Round Steak, cut 3/4 inch thick
  • 1 tablespoon dark sesame oil
  • 2 tablespoons minced fresh ginger
  • 2 large cloves garlic, minced
  • Salt and pepper
  • 2 cans (13-3/4 to 14-1/2 ounces each) ready-to-serve beef broth
  • 3/4 cup thinly sliced green onions
  • 2 tablespoons mirin or rice wine vinegar
  • 6 cups cooked fresh Asian-style thin cut noodles or unseasoned instant ramen noodles
  • 1/2 cup shredded carrots

Cooking:

  1. Cut Steaks crosswise into 1/4-inch thick strips; cut strips in half. Heat 1/2 tablespoon sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic; cook 1 minute. Add 1/2 of beef; stir-fry 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper, as desired. Keep warm.

  2. Add broth, green onions and mirin to skillet; bring to a boil. Reduce heat to low; simmer 8 to 10 minutes.

  3. Meanwhile divide noodles and beef evenly among 4 large soup bowls.

  4. Bring broth mixture to a boil over high heat; ladle boiling mixture evenly over beef and noodles. Garnish with carrots.

Nutrition Information

Butcher Counter

Ginger Beef & Noodle BowlsFlat Iron Steak Chuck Primal

Extremely tender, well-marbled and flavorful and great for grilling. Cut from the Top Blade.

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