Ginger Beef And Ramen Noodle Soup

• 1 pound beef, flank steak (london broil)
• 1 x salt and black pepper
• 1 teaspoon vegetable oil
• 8 cups chicken broth, low salt
• 2 inch ginger piece, halved lengthwise and smashed
• 3 each limes (2 1/2-inch) strips, zest plus 1 tablespoon juice
• 4 packages ramen noodles instant, (seasoning packets discarded)
• 5 each scallions, spring or green onions
• 1/4 cup soy sauce, tamari
• 1/4 cup cilantro fresh leaves

1. Dry the steak and season with salt and black pepper.
2. Heat oil in a large skillet over medium-high heat until just beginning to smoke.
3. Add steak and cook until well browned and temperature registers 125 degrees F using an instant read thermometer for medium-rare, 6 to 8 minutes, turning once.
4. Transfer to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes.
5. Slice steak in half lengthwise, then slice thin against grain.
6. Meanwhile, bring broth, ginger, and lime zest to boil in Dutch oven over medium-high heat.
7. Reduce heat to medium-low, cover, and simmer for 10 minutes.
8. Remove ginger and lime zest from broth with slotted spoon.
9. Add noodles and cook until tender, about 3 minutes.
10. Stir in green onions (scallions), soy sauce, and lime juice.
11. Transfer the noodles and broth into serving bowls and divide steak and cilantro evenly among bowls.

beef, salt, vegetable oil, chicken broth, ginger, juice, ramen noodles, scallions, soy sauce, cilantro

Taken from recipeland.com/recipe/v/ginger-beef-ramen-noodle-soup-53802 (may not work)