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Ingredients: |
| 1 |
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pound beef shoulder top blade (flat iron) steaks or 1 beef top round steak, cut 3/4 inch thick |
| 1 |
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tablespoon dark sesame oil |
| 2 |
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tablespoons minced fresh ginger |
| 2 |
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large cloves garlic, minced |
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Salt and pepper |
| 2 |
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cans (13-3/4 to 14-1/2 ounces each) ready-to-serve beef broth |
| 3/4 |
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cup thinly sliced green onions |
| 2 |
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tablespoons mirin or rice wine vinegar |
| 6 |
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cups cooked fresh Oriental-style thin cut noodles or unseasoned instant ramen noodles |
| 1/2 |
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cup matchstick-style shredded carrots |
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Instructions: |
| 1. |
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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. |
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Add broth, green onions and mirin to skillet; bring to a boil. Reduce heat to low; simmer 8 to 10 minutes. |
| 3. |
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Meanwhile divide noodles and beef evenly among 4 large soup bowls. |
| 4. |
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Bring broth mixture to a boil over high heat; ladle boiling mixture evenly over beef and noodles. Garnish with carrots. |
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| Makes 4 servings. |
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| | 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.
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 |
