Ginger Beef & Noodle Bowls
Recipe courtesy of The Beef Checkoff.
1 pound beef shoulder top blade steaks (flat iron) or 1 pound beef top round steak, cut 3/4-inch thick
1 tablespoon dark sesame oil - divided use
2 tablespoons minced fresh ginger
2 large cloves garlic, minced
2 (14 to 14.5-ounce) cans beef broth
3/4 cup thinly sliced green onions
2 tablespoons Mirin or rice wine vinegar
6 cups cooked fresh thin Chinese noodles or unseasoned instant ramen noodles
1/2 cup matchstick-style shredded carrots
- Cut beef 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. Stir-fry ginger and garlic 1 minute. Add 1/2 of beef; stir-fry 2 minutes or until surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining oil and beef. Season with salt and pepper.
- Combine broth, green onions and Mirin in skillet; bring to a boil. Reduce heat; simmer 8 to 10 minutes.
- Divide noodles and beef evenly among 4 soup bowls. Ladle boiling broth mixture over beef and noodles. Top with carrots.
Makes 4 servings.
Recipe and photograph courtesy of The Beef Checkoff.