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Ginger Beef & Noodle Bowls


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Ginger Beef & Noodle Bowls


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Ginger Beef & Noodle Bowls

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.


  • Prep Time : 10 min
  • Cook Time : 30 min
  • Ready Time : 40 min




  • 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


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


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3 Responses to Ginger Beef & Noodle Bowls

  1. avatar says: Sarah

    If I want to make this for 12 people what would the quantities be? thanks!

    • 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.

  2. avatar says: j israel

    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.

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