Ingredients: |
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)
Toppings:
Shredded carrots, bean sprouts, sugar snap peas, sliced fresh sliced mushrooms, sliced green onions, baby spinach or bamboo shoots (optional)
Garnish:
Thinly sliced cilantro or basil, sriracha, pickled ginger, sesame seeds, chopped dried seaweed (nori), lime wedges (optional)
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Directions: |
Directions: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) pre-sliced beef (1/8 to 1/4 inch thick) may be substituted.
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.
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. |
This recipe for Beef Ramen Soup is from