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Ginger Beef &Noodle Bowls
2 Omaha Steaks Flat Iron Steaks
1 tablespoon dark sesame oil
2 tablespoons minced fresh ginger
2 large cloves garlic, minced
Salt and pepper
2 cans (13-¾ to 14-½ ounces each) ready-to-serve beef broth
¾ cup thinly sliced green onions
2 tablespoons mirin or rice wine vinegar
6 cups cooked fresh Oriental-style thin cut noodles or unseasoned instant ramen noodles
½ cup shredded carrots
- Cut steaks crosswise into ¼-inch thick strips; cut strips in half. Heat ½ tablespoon sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic; cook 1 minute. Add ½ 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.
- Add broth, green onions and mirin to skillet; bring to a boil. Reduce heat to low; simmer 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.
Total Preparation and Cooking Time: 30 minutes
Recipe and Photo courtesy of The Beef Checkoff
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