Ginger Beef & Noodle Bowls

"From the Texas Beef Council's website. This won 1st place in the one dish meals category in the 2003 National beef cook-off."
 
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Ready In:
30mins
Ingredients:
10
Serves:
4
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ingredients

  • 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
  • 34 cup thinly sliced green onion
  • 2 tablespoons rice wine vinegar
  • 6 cups cooked fresh oriental-flavor instant ramen noodles
  • 12 cup matchstick-style shredded carrot
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directions

  • 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.

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