Ginger-Beef & Ramen Noodles

• 1 lb top round steak, 3/4 inch thick,sliced across the grain, 1/4 inch thick x 1 inch long
• 1 tablespoon peanut oil
• 1/2 tablespoon sesame oil
• 1 inch fresh ginger, finely grated
• 2 cloves garlic, minced
• 1/4 - 1/2 teaspoon crushed red pepper flakes
• 3 cups beef stock (homade is best)
• 2 bunches scallions, 1/2 inch long,whites & light green
• 2 tablespoons rice wine vinegar
• 2 (3 ounce) packets ramen noodles (Throw away the 'Flavor pack', it's 92-95% sodium)
• 1/2 cup baby carrots, grated

1. Heat wok over med-high heat.
2. Add 1/3 of each of the Oils.
3. Swirl to coat.
4. Add Ginger, Garlic,& Red Chilies.
5. Stir fry for 1 minute.
6. Add 1/3 of the Beef, Stir fry 3 minutes.
7. Set aside, keep warm.
8. Repeat 'til all the beef is done.
9. Set all aside, keep warm.
10. Add Stock, Vinegar,& Scallions.
11. Bring to a boil, reduce to low.
12. Simmer 10 minutes.
13. Meanwhile cook the Ramen.
14. Divide the Ramen between 4 bowls.
15. Top each bowl with 1/4 of the beef.
16. Divide the broth between the 4 bowls.
17. Top each bowl with 1/4 of the Carrots.
18. Serve with a side dish of plain 'sticky' rice.

long, peanut oil, sesame oil, ginger, garlic, red pepper, beef stock, bunches scallions, rice wine vinegar, packets ramen noodles, baby carrots

Taken from www.food.com/recipe/ginger-beef-ramen-noodles-100109 (may not work)