Beef Ramen Noodle Bowl



Ingredients

Makes 4 servings

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)

Toppings:
Such as shredded carrots, bean sprouts, sugar snap peas, sliced fresh mushrooms, sliced green onions, baby spinach or bamboo shoots

Garnish:
Thinly sliced cilantro or basil, sriracha, pickled ginger, sesame seeds, chopped dried seaweed (nori), lime wedges

Directions

Total Recipe Time: 30 to 35 minutes

1. Cut beef 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.

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 outside surface of beef is no longer pink. 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 and miso, if desired. Serve immediately with Toppings and Garnishes, as desired.

Cook's Tips:
1. 1 package (1 pound) presliced beef (1/8 to 1/4 inch thick) may be substituted
2. If not using miso paste, use both seasoning packets from ramen noodles. Add second packet to broth in step 2.

© Cattlemen's Beef Board and National Cattlemen's Beef Association