| Level: | Easy |
| Total: | 38 min |
| Prep: | 18 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 pound beef shoulder top blade (flat iron) steaks or 1 beef top round steak, cut 3/4-inch thick
- 1 tablespoon dark sesame oil
- 2 tablespoons minced fresh ginger
- 2 large cloves garlic, minced
- Salt and freshly ground black pepper
- 2 cans (13 3/4 to 14 1/2 ounces each) ready-to-serve beef broth
- 3/4 cup thinly sliced green onions
- 2 tablespoons mirin, or rice wine vinegar
- 6 cups cooked fresh Asian-style thin-cut noodles or unseasoned instant ramen noodles
- 1/2 cup matchstick-style shredded carrots
Instructions
- 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 for 1 minute. Add half of the beef and stir-fry for 2 minutes, or until the outside surface of the beef is no longer pink. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper, to taste. Remove from skillet and keep warm.
- Add broth, green onions, and mirin to skillet and bring to a boil. Reduce heat to low and simmer for 8 to 10 minutes.
- Meanwhile, divide 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
| Serving Size | 1 of 4 servings |
| Calories | 295 |
| Total Fat | 15 g |
| Saturated Fat | 5 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 29 g |
| Cholesterol | 78 mg |
| Sodium | 986 mg |
Reviews
This recipe is great. I don’t know what the previous reviewer was talking about. Even my extremely picky boyfriend loved it. I used instant ramen noodles. I am making this again tonight!
I thought this sounded good until I tried it. The noodles would be better cooked according to the package instructions and using the broth packet that comes with the soup, otherwise the broth is pretty tasteless. The beef was also tasteless. If you cook using really good recipes for oriental food you will not like this recipe in the least. Not to mention it is supposed to be simple, but it took a lot of pans just to cook it. Amazing to me it won an award!
This has become a favorite in our house. It is simple to make as it doesn’t need a long list of ingredients. Quick, simple and so delicious!
A HUGE hit at my house. 8 yr. old picky eater even liked it. I was short on time and ended up putting all of the (Ramen) noodles in the boiling broth, which soaked up most of the brother. It was perfect for an on the go meal and so much better then McDonalds. Next time will add mushrooms too.
The broth has such a wonderful blend of flavors, I could eat it just by itself! When you add the beef and noodles to the rest of the dish, it is absolutely a savory delight. This will be a regular in our household.
This is a pretty tasty dish but it is very soupy. I added a little bit of corn starch to thicken up the sauce a little bit. The sauce being a little thicker will stick to the noodles better, otherwise it is just way too runny. I’ve also added a shredded celery and bean sprouts to this because I had it on hand.
This is one fo those rare meals that is both light and “hearty” and the same time. It will definitely become a staple in our household!
Man, this recipe was GREAT! My fiance was a little skeptical about it when we were shopping for the ingredients. I knew it was going to be good, but I didn’t expect it to be GREAT. The flavor from the Garlic and Ginger gave the meat a great flavor. Then the broth with green onions and Red Cooking Vinegar just added that extra “umph”. Great dish. I will definitely be making this often and substituting the beef with chicken and shrimp just to change it up.
I thought the broth and meat were very bland. This is a very simple recipe, but that might actually be its downside.