Quick beef and noodle dinner for the whole family. The flavors of sesame oil and soy sauce make an ordinary meal into an Asian experience.
Ginger Beef & Noodle Bowls
Servings
4 Servings
Ingredients
- 1 pound beef shoulder top blade flat iron or skirt steaks or 1 beef top round steak, cut 3/4 inch thick
- 1 tablespoon dark sesame oil
- 2 tablespoons minced fresh ginger
- 2 large cloves garlic minced Salt and pepper
- 2 cans 13-3/4 to 14-1/2 ounces each ready-to-serve beef broth
- 3/4 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
- 1/2 cup Shredded carrots
Instructions
- 1 Cut steaks crosswise into 1/4-inch thick strips; cut strips in half. Heat 1/2 tablespoon sesame oil in large nonstick skillet over medium-high heat until hot.2 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.3 Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper, as desired. Keep warm.4 Add broth, green onions and mirin to skillet; bring to a boil. Reduce heat to low; simmer 8 to 10 minutes.5 Meanwhile divide noodles and beef evenly among 4 large soup bowls.6 Bring broth mixture to a boil over high heat; ladle boiling mixture evenly over beef and noodles. Garnish with carrots.
- Source: www.beefitswhatsfordinner.com
If you cook all the meat in the pan at one time it will not really brown. It will over crowd the pan and almost steam. It will taste best if you cook it separately and brown it so that it is cooked through, but don’t over cook it. Once the meat is cooked you remove from pan, then add the broth and sauce and serve everything over the noodles.
Can I just stir fry all the beef at one time? Can I cook it longer then just “brown on the outside ? And do I add broth to pan with meat or take out all meat from pan?
I made this for dinner tonight and it was really good. I added a teaspoon of minced ginger that I had left over from the first step to the broth and used rice wine vinegar. I also added a little soy sauce to the meat. Mine was a bit more soup-y than the picture but my husband really liked that about it.
Multiply by 3, so 3 lbs steak, 3 tablespoons oil, 6 tablespoons fresh ginger, 6 cloves garlic, 12 cups broth, 2 cups green onions, 18 cups noodles, 1 1/2 cups carrots, if you are serving other foods you might be able to just double it.
If I want to make this for 12 people what would the quantities be? thanks!