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Servings
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Ingredients
- 1 beef flat iron steak cut 3/4-inch thick, approx. 1 lb
- 1 Tbsp dark sesame oil divided in half
- 2 Tbsp fresh ginger minced
- 2 tsp garlic minced
- Salt and pepper to taste
- 2 14.5 oz each cans beef broth
- 3/4 cup green onions thinly sliced
- 2 Tbsp mirin or rice wine vinegar found in Asian food section of grocery store
- 6 cups cooked fresh Asian-style thin cut noodles or unseasoned instant ramen noodles
- 1/2 cup carrots shredded
Ingredients
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Instructions
- Cut steak into 1- to 2-inch pieces; heat 1/2 tablespoon of the oil in pan until hot. Add ginger and garlic; cook 1 minute. Add half of the beef; stir-fry for 2 minutes or until the outside surface of beef is no longer pink and is thoroughly cooked. 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 8–10 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 and serve.
Recipe Notes
Recipe and photo courtesy of the Wisconsin Beef Council.
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