Ginger Beef & Noodle Bowls




Ginger Beef & Noodle Bowls

Ginger Beef & Noodle Bowls
Total Recipe Time:  30 minutes
Makes 4 servings


1 pound beef Flat Iron Steaks or 1 beef Top Round Steak, cut 3/4 inch thick1 tablespoon dark sesame oil2 tablespoons minced fresh ginger2 large cloves garlic, mincedSalt and pepper2 cans (13-3/4 to 14-1/2 ounces each) ready-to-serve beef broth3/4 cup thinly sliced green onions2 tablespoons mirin or rice wine vinegar6 cups cooked fresh Oriental-style thin cut noodles or unseasoned instant ramen noodles1/2 cup shredded carrots


  1. Cut 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. 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.
  2. Add broth, green onions and mirin to skillet; bring to a boil. Reduce heat to low; simmer 8 to 10 minutes.
  3. Meanwhile divide noodles and beef evenly among 4 large soup bowls.
  4. Bring broth mixture to a boil over high heat; ladle boiling mixture evenly over beef and noodles. Garnish with carrots.
Nutrition information per serving using top blade: 665 calories; 37 g protein; 72 g carbohydrate; 19 g fat; 750 mg sodium; 202 mg cholesterol; 34.1 mg niacin; 0.4 mg vitamin B6; 2.6 mcg vitamin B12; 7.9 mg iron; 10.3 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron and zinc. Nutrition information per serving using top round: 643 calories; 44 g protein; 72 g carbohydrate; 13 g fat; 754 mg sodium; 202 mg cholesterol; 38.2 mg niacin; 0.7 mg vitamin B6; 3.1 mcg vitamin B12; 7.8 mg iron; 7.5 mg zinc
© Cattlemen's Beef Board and American National CattleWomen, Inc.


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