GINGER BEEF & NOODLE BOWLS
2 beef flat iron steaks (approx. 7 oz each)
1 Tbsp dark sesame oil
2 Tbsp minced fresh ginger
2 large cloves garlic, minced
2 cans (14 to 14-1/2 oz each) beef broth
3/4 cup thinly sliced green onions
2 Tbsp mirin or rice wine vinegar
6 cups cooked fresh thin Chinese noodles or unseasoned instant ramen noodles
1/2 cup matchstick-style shredded carrots
- Cut beef steaks crosswise into 1/4" thick strips; cut strips in half. Heat 1/2 Tbsp sesame oil in large nonstick skillet over medium-high heat until hot. Stir-fry ginger and garlic 1 minute. Add 1/2 of beef; stir-fry 2 minutes or until surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining oil and beef. Season with salt and pepper.
- Combine broth, green onions and mirin in skillet; bring to a boil. Reduce heat; simmer 8 to 10 minutes.
- Divide noodles and beef evenly among 4 soup bowls. Ladle boiling broth mixture over beef and noodles. Top with carrots.
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