Ginger Steak and Noodle Stir-Fry Bowl
Tender flat iron steak is cut into strips and cooked in nutty sesame oil with mild garlic and peppery ginger before being added to a beefy broth with green onion and cooked-to-perfection Asian noodles or ramen for a bowl of deliciousness you’ll crave again and again!
Servings: 6 servings
Ingredients
- 2 7 oz. Omaha Steaks Flat Iron Steaks thawed
- 1 tablespoon dark sesame oil, divided
- 2 tablespoons fresh ginger, minced
- 2 large garlic cloves, minced
- Salt
- Pepper
- 2 cans 13-3/4 to 14-1/2 oz. each ready-to-serve beef broth
- 3/4 cup green onions, thinly sliced
- 2 tablespoons mirin or rice wine vinegar
- 6 cups cooked fresh Asian-style thin-cut noodles or unseasoned instant ramen noodles
- 1/2 cup shredded carrots, for garnish
Instructions
- Prepare noodles as indicated on the packaging.
- Cut thawed steaks against the grain into 1/4-inch-thick strips, then cut strips in half.
- Heat 1/2 tablespoon sesame oil in a large nonstick skillet over medium-high heat until hot.
- Add ginger and garlic and cook 1 minute; then add half of the steak strips and stir-fry for 2 minutes or until steak exterior is no longer pink.
- Remove from skillet, season with salt and pepper to taste, set aside and keep warm; repeat with remaining oil and steak.
- Add broth, green onions, and mirin or rice wine vinegar to the skillet and then bring to a boil.
- Reduce heat to low and simmer 8 to 10 minutes.
- Meanwhile, divide noodles and beef evenly among 4 large soup bowls.
- Bring broth mixture to a boil again over high heat just long enough to ladle boiling mixture evenly over beef and noodles. Garnish with carrots.
Notes
Recipe and Photo courtesy of The Beef Checkoff