Ginger Beef And Noodle Bowls Recipes

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GINGER BEEF & NOODLE BOWLS



Ginger Beef & Noodle Bowls image

From the Texas Beef Council's website. This won 1st place in the one dish meals category in the 2003 National beef cook-off.

Provided by Sandyg61

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb shoulder top beef blade steak (flat iron) or 1 lb beef top round steak, cut 3/4 inch thick
1 tablespoon dark sesame oil
2 tablespoons minced fresh ginger
2 large garlic cloves, minced
salt and pepper, to taste
4 cups beef broth
3/4 cup thinly sliced green onion
2 tablespoons rice wine vinegar
6 cups cooked fresh oriental-flavor instant ramen noodles
1/2 cup matchstick-style shredded carrot

Steps:

  • Cut steaks crosswise into 1/4-inch thick strips; cut strips in half.
  • Heat 1/2 tablespoons 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.
  • Add broth, green onions, and rice wine vinegar to skillet; bring to a boil. Reduce heat to low; simmer 8 to 10 minutes.
  • Meanwhile divided noodles and beef evenly among 4 large soup bowls.
  • Bring broth mixture to a boil over high heat; ladle boiling mixture evenly over beef and noodles.
  • Garnish with carrots.

Nutrition Facts : Calories 259.9, Fat 16.2, SaturatedFat 5, Cholesterol 75.7, Sodium 670.1, Carbohydrate 3.8, Fiber 1, Sugar 1.1, Protein 24.1

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