Asian Beef and Noodle Bowl

• 4 cups water
• 2 (3 ounce) packages ramen noodles
• 2 teaspoons cooking oil
• 18 teaspoon ground red pepper
• 12 ounces beef flank steak, cut into bite-sized pieces
• 2 garlic cloves, minced
• 14 teaspoon ginger
• 1 cup beef broth (I used 1/2 packet beef flavor from ramen noodle packet with 1 cu. water)
• 1 tablespoon soy sauce
• 2 cups spinach, torn
• 1 cup carrot, shredded (take approx. 2 carrots)
• 14 cup fresh cilantro
• 14 cup peanuts, chopped

1. Cook ramen noodles in water according to package instructions--but DO NOT add flavor packet.
2. Drain.
3. Pour oil into wok or large skillet.
4. Mix in ground red pepper.
5. Preheat over medium-high heat, then stir-fry meat, garlic and ginger in hot oil for 2 to 3 minutes or until meat is slightly pink in center.
6. Push meat to the side of the wok.
7. Add beef broth and soy sauce to center of wok and bring to boil.
8. Reduce heat and stir meat into broth mixture.
9. Cook and stir for 1 to 2 minutes or until heated through.
10. Add noodles, spinach, carrot, and cilantro.
11. Toss gently to combine.
12. Serve in soup bowls.
13. Sprinkle with peanuts.

water, ramen noodles, cooking oil, ground red pepper, garlic, ginger, beef broth, soy sauce, spinach, carrot, fresh cilantro, peanuts

Taken from www.food.com/recipe/asian-beef-and-noodle-bowl-240628 (may not work)