Asian Beef and Noodle Bowl
3 ounces packages ramen noodles
teaspoons chili oil or cooking oil*
ounces beef flank steak or beef top round steak, cut into bite-size strips
teaspoon grated fresh ginger
cloves garlic, minced
cup beef broth
tablespoon soy sauce
cups torn fresh spinach
cup shredded carrots
cup snipped fresh mint or cilantro
cup chopped peanuts (optional)
- In a large saucepan bring water to boiling. If desired, break up noodles; drop noodles into the boiling water. (Do not use the flavor packets.) Return to boiling; boil for 2 to 3 minutes or just until noodles are tender but firm, stirring occasionally. Drain noodles.
- Pour oil into a wok or large skillet. Preheat over medium-high heat. Stir-fry beef, ginger, and garlic in hot oil for 2 to 3 minutes or until done. Push beef from the center of the wok. Add beef broth and soy sauce. Bring to boiling. Reduce heat and stir meat into broth mixture. Cook and stir 1 to 2 minutes more or until heated through.
- Add noodles, spinach, carrots, and mint to mixture in wok; toss to combine. Ladle mixture into soup bowls. If desired, sprinkle with peanuts. Makes 4 servings.
From the Test Kitchen
If using cooking oil, stir 1/8 to 1/4 teaspoon ground red pepper into oil.
Nutrition Facts(Asian Beef and Noodle Bowl)
- Per serving:
- 211 kcal cal.,
- 10 g fat
- (3 g sat. fat,
- 47 mg chol.,
- 690 mg sodium,
- 11 g carb.,
- 2 g fiber,
- 20 g pro.
- Percent Daily Values are based on a 2,000 calorie diet