Beef Ramen Noodle Bowl

• 35 min
• 4 SERVINGS
• 360 Cal
• 31 g Protein

Ingredients:

• 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (1 pound)
• 1 teaspoon pepper
• 2 packages (3 ounces each) beef or Oriental-flavored ramen noodles
• 2 teaspoons vegetable oil, divided
• 4 cups water
• 1/2 cup finely chopped onion
• 2 tablespoons minced garlic
• 1 tablespoon grated fresh ginger
• 1 tablespoon miso paste (optional)

• Boiled egg, shredded carrots, bean sprouts, sugar snap peas, fresh mushrooms, green onion, baby spinach or bamboo shoots (optional)

• Cilantro or basil, hot chili sauce, pickled ginger, sesame seeds, dried seaweed (nori), lime wedges (optional)

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Cooking:

1. Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef, pepper and 1/2 teaspoon seasoning from 1 ramen noodle package. Reserve remaining seasoning from packet for broth; discard second seasoning packet.
Cook's Tip:
1 package (1 pound) presliced beef (1/8 to 1/4 inch thick) may be substituted.


2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry half of beef 1 to 2 minutes or until beef reaches an internal temperature for medium rare (145°F), stirring occasionally. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Remove from skillet; keep warm.
3. Combine water, onion, garlic, ginger and reserved seasoning from packet in same skillet. Bring to a boil; reduce heat and simmer 2 minutes. Add noodles. Bring liquid to a boil; reduce heat and cook according to package directions or until noodles are al dente, about 3 minutes. Stir in beef; add miso, toppings and garnishes, as desired.
Cook's Tip: If not using miso paste, use both seasoning packets from ramen noodles. Add second packet to broth in step 2.