Ingredients
- 1 pound beef shoulder top blade (hair straightener) steaks or 1 beef top round steak, cut 3/4-inch thick
- 1 tablespoon dark sesame oil
- two tablespoons minced fresh ginger root
- 2 large cloves garlic clove, minced
- Salt and freshly ground pepper
- 2 cans (13 3/4 to 14 1/2 ounces each) ready-to-serve beef broth
- 3/4 cup thinly sliced eco-friendly onions
- two tablespoons mirin, or grain wine vinegar
- 6 cups cooked fresh Asian-style thin-cut noodles or unseasoned instant ramen noodles
- 1/2 cup matchstick-style shredded carrots
Directions
Cut steaks crosswise into 1/4-inch thick strips cut strips in two. Heat 1/2 tablespoon sesame oil in large nonstick skillet over medium-high temperature until hot. Add ginger root and garlic clove prepare for one minute. Add 1 / 2 of the beef and stir-fry for just two minutes, or before the outdoors top of the beef is not pink. Remove from skillet. Repeat with remaining oil and beef. Season with pepper and salt, to taste. Remove from skillet and warm.
Add broth, eco-friendly onions, and mirin to skillet and produce to some boil. Reduce heat to low and simmer for eight to ten minutes.
Meanwhile, divide noodles and beef evenly among 4 large soup bowls.
Bring broth mixture to some boil over high temperature. Ladle boiling mixture evenly over beef and noodles. Garnish with carrots.
This recipe was acquired in the National Beef Prepare-Off website:
Home Prepare Recipe. A viewer or guest from the show, who might not be an expert prepare, provided this recipe. The Meals Network Kitchen haven't tested this recipe and for that reason cannot make representation regarding the results.