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
- Cook ramen noodles in water according to package instructions--but DO NOT add flavor packet.
- Drain.
- Pour oil into wok or large skillet.
- Mix in ground red pepper.
- 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.
- Push meat to the side of the wok.
- Add beef broth and soy sauce to center of wok and bring to boil.
- Reduce heat and stir meat into broth mixture.
- Cook and stir for 1 to 2 minutes or until heated through.
- Add noodles, spinach, carrot, and cilantro.
- Toss gently to combine.
- Serve in soup bowls.
- 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)