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Ginger Beef & Noodle Bowls

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“From the Texas Beef Council's website. This won 1st place in the one dish meals category in the 2003 National beef cook-off.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 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

Directions

  1. Cut steaks crosswise into 1/4-inch thick strips; cut strips in half.
  2. Heat 1/2 tablespoons sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic; cook 1 minute.
  3. Add 1/2 of beef; stir-fry 2 minutes or until outside surface of beef is no longer pink. Remove from skillet.
  4. Repeat with remaining oil and beef.
  5. Season with salt and pepper, as desired. Keep warm.
  6. Add broth, green onions, and rice wine vinegar to skillet; bring to a boil. Reduce heat to low; simmer 8 to 10 minutes.
  7. Meanwhile divided noodles and beef evenly among 4 large soup bowls.
  8. Bring broth mixture to a boil over high heat; ladle boiling mixture evenly over beef and noodles.
  9. Garnish with carrots.

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