GINGER BEEF AND RAMEN NOODLE SOUP RECIPE - (4.2/5)
Provided by garciamoss
Number Of Ingredients 10
Steps:
- 1. Pat steak dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add steak and cook until well browned and temperature registers 125 degrees for medium-rare, six to eight minutes, flipping once. Transfer to cutting board, tent loosely with aluminum foil, and let rest for five minutes. Slice steak in half lengthwise, then slice thin against grain. 2. Meanwhile, bring broth, ginger, and lime zest to boil in Dutch oven over medium-high heat. Reduce heat to medium-low, cover, and simmer for 10 minutes. 3. Remove ginger and lime zest from broth with slotted spoon. Add noodles and cook until tender, about three minutes. Stir in scallions, soy sauce, and lime juice. Ladle noodles and broth into four serving bowls and divide steak and cilantro evenly among bowls. Serve.
GINGER-BEEF & RAMEN NOODLES
This one sort of grew out of several different recipes over a period of time. Its pretty good as is but undoubtedly I'm not through playing with it. Meat is easier to slice thinly if it is partially frozen first. I usually do a 2-3 pound steak while I'm slicing. I divide the slices into 1/4 pound servings in small freezer bags. Some I leave plain and the rest add marinade to the bags, then freeze. I store the small bags in a 1 gallon zip-lock bags to keep them from getting lost. (Always label everything! You won't remember what it is in 3 weeks, trust me on that!) The night before use, I take as many bags as necessary from the freezer and place in the fridge. The next evening they're thawed, marinated, And ready to fry, broil, or grill. The plain beef can even be nuked to thaw if you're in a rush. This is very handy, especially to take in the RV's freezer for fast easy meals on the road.
Provided by Pierre Dance
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat wok over med-high heat.
- Add 1/3 of each of the Oils.
- Swirl to coat.
- Add Ginger, Garlic,& Red Chilies.
- Stir fry for 1 minute.
- Add 1/3 of the Beef, Stir fry 3 minutes.
- Set aside, keep warm.
- Repeat 'til all the beef is done.
- Set all aside, keep warm.
- Add Stock, Vinegar,& Scallions.
- Bring to a boil, reduce to low.
- Simmer 10 minutes.
- Meanwhile cook the Ramen.
- Divide the Ramen between 4 bowls.
- Top each bowl with 1/4 of the beef.
- Divide the broth between the 4 bowls.
- Top each bowl with 1/4 of the Carrots.
- Serve with a side dish of plain 'sticky' rice.
Nutrition Facts : Calories 467.9, Fat 21.3, SaturatedFat 7.8, Cholesterol 78.2, Sodium 1630.6, Carbohydrate 35.5, Fiber 3.8, Sugar 3.6, Protein 33.4
GINGER BEEF AND NOODLE BOWLS
Steps:
- Cut steaks crosswise into 1/4-inch thick strips; cut strips in half. Heat 1/2 tablespoon sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic; cook for 1 minute. Add half of the beef and stir-fry for 2 minutes, or until the outside surface of the beef is no longer pink. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper, to taste. Remove from skillet and keep warm.
- Add broth, green onions, and mirin to skillet and bring to a boil. Reduce heat to low and simmer for 8 to 10 minutes.
- Meanwhile, divide noodles and beef evenly among 4 large soup bowls.
- Bring broth mixture to a boil over high heat. Ladle boiling mixture evenly over beef and noodles. Garnish with carrots.
SOUP RAMEN WITH SHREDDED BEEF
Make and share this Soup Ramen With Shredded Beef recipe from Food.com.
Provided by Hey Jude
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook the ramen noodles following the directions onthe package, then drain. Ringse the noodles to remove the starch, then drain in a fine-mesh colander and set aside.
- Cut the beef into thin strips and leave to thaw completely while preparing the remaining ingredients.
- Heat the chicken stock in a saucepan, add the ginger and garlic, and simmer gently over medium heat 10 minutes. Remove the flavorings using a slotted spoon and discard. Season the broth with the sake, shoyu and salt and pepper to taste, then remove from the heat.
- Stir-fry the bok choy in 1 T. of the oil in a skillet or wok over medium heat 1 to 2 minutes, then transfer to a plate. Add the remaining oil to the pan and stir-fry the shiitake and beef over medium heat 2 to 3 minutes until the meat turns pale. Season with 1 T. of the shoyu and salt and pepper and remove fromthe heat.
- Pour boiling water over the cooked noodles to warm them, then drain them and divide between 4 bowls. Spoon the soup over the noodles and top with the beef, shiitake, and bok choy. Serve hot.
Nutrition Facts : Calories 902.4, Fat 42.4, SaturatedFat 15.5, Cholesterol 68.2, Sodium 2750.9, Carbohydrate 89.8, Fiber 3.1, Sugar 10.1, Protein 39.6
EASY GINGER-SCALLION RAMEN NOODLES
Discard that season packet and toss those instant noodles in a homemade sauce. I like to top mine with a fried egg and a squirt of Sriracha for a complete meal.
Provided by Soup Loving Nicole
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Combine scallions, ginger, sesame oil, soy sauce, and rice wine vinegar in a bowl. Stir until combined and refrigerate for 10 minutes.
- Bring a large pot of water to a boil. Add noodles and boil for 3 minutes. Turn heat off and let sit for 1 minute.
- Drain noodles and transfer to a large bowl. Add reserved sauce mixture and toss to coat.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 26.4 g, Fat 9.4 g, Fiber 0.4 g, Protein 4.4 g, SaturatedFat 3.9 g, Sodium 292.2 mg, Sugar 0.4 g
GINGER-SCALLION RAMEN NOODLES
This quick, easy, and budget-friendly dish will bring some well-deserved respect to humble ramen. Feel free to add shrimp or leftover chicken, if desired. This will serve 6 as a side dish or 4 as a main course. Garnish with additional sliced scallions or chopped peanuts, if desired.
Provided by lutzflcat
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Whisk soy sauce, chicken broth, rice vinegar, cornstarch, ginger, honey, and garlic together in a small bowl; set aside.
- Bring a pot of lightly salted water to a boil. Cook ramen noodles in the boiling water, stirring occasionally, until tender, about 3 minutes. Drain, reserving 1 cup of cooking water.
- Heat sesame oil in a large skillet or wok over medium heat. Add scallions and carrots to the hot skillet and quickly stir-fry until soft, about 1 minute. Reduce heat to medium-low, pour in sauce, and cook until sauce starts to thicken, about 2 minutes. Stir in drained ramen noodles, separating and tossing them with tongs until coated. Add reserved cooking water a little at a time until you reach your desired consistency.
Nutrition Facts : Calories 172.7 calories, Carbohydrate 24 g, Cholesterol 0.3 mg, Fat 7 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 2.7 g, Sodium 653.8 mg, Sugar 3.8 g
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