Ginger Beef and Noodle Bowls

Ingredients

• 27.5 ounces beef broth ready-to-serve canned
• 0.5 cup carrots shredded matchstick-style
• 1 tablespoon sesame oil dark
• 2 tablespoons ginger fresh minced
• 2 large cloves garlic minced
• 0.8 cup green onions thinly sliced
• 6 cups unseasoned ramen noodles fresh thin-cut instant asian-style cooked
• 2 tablespoons rice wine vinegar 
• 4 servings salt and pepper black freshly ground
• 1 pound beef shoulder top blade steaks flat iron

Equipment

• bowl
• frying pan
• ladle

Directions

1. Cut steaks crosswise into 1/4-inch thick strips; cut strips in half.
2. Heat 1/2 tablespoon sesame oil in large nonstick skillet over medium-high heat until hot.
3. Add ginger and garlic; cook for 1 minute.
4. Add half of the beef and stir-fry for 2 minutes, or until the outside surface of the beef is no longer pink.
5. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper, to taste.
6. Remove from skillet and keep warm.
7. Add broth, green onions, and mirin to skillet and bring to a boil. Reduce heat to low and simmer for 8 to 10 minutes.
8. Meanwhile, divide noodles and beef evenly among 4 large soup bowls.
9. Bring broth mixture to a boil over high heat. Ladle boiling mixture evenly over beef and noodles.
10. Garnish with carrots.