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Ginger-Beef & Ramen Noodles

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“This one sort of grew out of several different recipes over a period of time. Its pretty good as is but undoubtedly I'm not through playing with it. Meat is easier to slice thinly if it is partially frozen first. I usually do a 2-3 pound steak while I'm slicing. I divide the slices into 1/4 pound servings in small freezer bags. Some I leave plain and the rest add marinade to the bags, then freeze. I store the small bags in a 1 gallon zip-lock bags to keep them from getting lost. (Always label everything! You won't remember what it is in 3 weeks, trust me on that!) The night before use, I take as many bags as necessary from the freezer and place in the fridge. The next evening they're thawed, marinated, And ready to fry, broil, or grill. The plain beef can even be nuked to thaw if you're in a rush. This is very handy, especially to take in the RV's freezer for fast easy meals on the road.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb top round steak, 3/4 inch thick,sliced across the grain, 1/4 inch thick x 1 inch long
  • 1 tablespoon peanut oil
  • 12 tablespoon sesame oil
  • 1 inch fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 14-12 teaspoon crushed red pepper flakes
  • 3 cups beef stock (homade is best)
  • 2 bunches scallions, 1/2 inch long,whites & light green
  • 2 tablespoons rice wine vinegar
  • 2 (3 ounce) packets ramen noodles (Throw away the 'Flavor pack', it's 92-95% sodium)
  • 12 cup baby carrots, grated

Directions

  1. Heat wok over med-high heat.
  2. Add 1/3 of each of the Oils.
  3. Swirl to coat.
  4. Add Ginger, Garlic,& Red Chilies.
  5. Stir fry for 1 minute.
  6. Add 1/3 of the Beef, Stir fry 3 minutes.
  7. Set aside, keep warm.
  8. Repeat 'til all the beef is done.
  9. Set all aside, keep warm.
  10. Add Stock, Vinegar,& Scallions.
  11. Bring to a boil, reduce to low.
  12. Simmer 10 minutes.
  13. Meanwhile cook the Ramen.
  14. Divide the Ramen between 4 bowls.
  15. Top each bowl with 1/4 of the beef.
  16. Divide the broth between the 4 bowls.
  17. Top each bowl with 1/4 of the Carrots.
  18. Serve with a side dish of plain 'sticky' rice.

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