Ginger Beef & Noodle Bowls Asian

Ingredients

• 1 lb. beef shoulder top blade (flat iron) steaks or beef top round steak, cut 3/4 inch thick
• 1 Tbsp. dark sesame oil
• 2 Tbsp. minced fresh ginger
• 2 large cloves garlic, minced
• salt and pepper, to taste
• 2 cans (13-3/4 to 14-1/2 oz. each) ready-to-serve beef broth
• 3/4 cup thinly sliced green onions
• 2 Tbsp. mirin or rice wine vinegar
• 6 cups cooked fresh Oriental-style ramen noodles
• 1/2 cup matchstick-style shredded carrots

Instructions

Cut steaks crosswise into 1/4-inch thick strips; cut strips in half. Heat 1/2 Tbsp. 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.

Add broth, green onions, and mirin to skillet; bring to a boil. Reduce heat to low; simmer 8 to 10 minutes.

Meanwhile divided 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.