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Asian Beef and Noodle Bowl

Makes: 4 servings
Start to Finish 30 mins
Asian Beef and Noodle Bowl
  • 4  cups  water
  • 2 3  ounces  packages ramen noodles
  • 2  teaspoons  chili oil or cooking oil*
  • 12  ounces  beef flank steak or beef top round steak, cut into bite-size strips
  • 1  teaspoon  grated fresh ginger
  • 2  cloves garlic, minced
  • 1  cup  beef broth
  • 1  tablespoon  soy sauce
  • 2  cups  torn fresh spinach
  • 1  cup  shredded carrots
  • 1/4  cup  snipped fresh mint or cilantro
  • 1/4  cup  chopped peanuts (optional)

1. 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.

2. 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.

3. 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 211,
  • Fat, total (g) 10,
  • chol. (mg) 47,
  • sat. fat (g) 3,
  • carb. (g) 11,
  • fiber (g) 2,
  • pro. (g) 20,
  • vit. A (RE) 1041,
  • vit. C (mg) 14,
  • sodium (mg) 690,
  • calcium (mg) 40,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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