Ginger Beef Ramen Noodles Recipes

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GINGER-BEEF & RAMEN NOODLES



Ginger-Beef & Ramen Noodles image

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

1 lb top round steak, 3/4 inch thick,sliced across the grain, 1/4 inch thick x 1 inch long
1 tablespoon peanut oil
1/2 tablespoon sesame oil
1 inch fresh ginger, finely grated
2 cloves garlic, minced
1/4-1/2 teaspoon crushed red pepper flakes
3 cups beef stock (homade is best)
2 bunches scallions, 1/2 inch long,whites & light green
2 tablespoons rice wine vinegar
2 (3 ounce) packets ramen noodles (Throw away the 'Flavor pack', it's 92-95% sodium)
1/2 cup baby carrots, grated

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



Ginger Beef and Noodle Bowls image

Provided by Food Network

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 10

1 pound beef shoulder top blade (flat iron) steaks or 1 beef top round steak, cut 3/4-inch thick
1 tablespoon dark sesame oil
2 tablespoons minced fresh ginger
2 large cloves garlic, minced
Salt and freshly ground black pepper
2 cans (13 3/4 to 14 1/2 ounces each) ready-to-serve beef broth
3/4 cup thinly sliced green onions
2 tablespoons mirin, or rice wine vinegar
6 cups cooked fresh Asian-style thin-cut noodles or unseasoned instant ramen noodles
1/2 cup matchstick-style shredded carrots

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.

GINGER BEEF AND RAMEN NOODLE SOUP RECIPE - (4.2/5)



Ginger Beef and Ramen Noodle Soup Recipe - (4.2/5) image

Provided by garciamoss

Number Of Ingredients 10

1 (1-pound) flank steak, trimmed
Salt and pepper
1 teaspoon vegetable oil
8 cups low-sodium chicken broth
1 (2-inch) piece ginger, halved lengthwise and smashed
3 (2 1/2-inch) strips lime zest, plus 1 tablespoon juice
4 packages instant ramen noodles (seasoning packets discarded)
5 scallions, sliced thin
1/4 cup soy sauce
1/4 cup fresh cilantro leaves

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 & NOODLE BOWLS



Ginger Beef & Noodle Bowls image

From the Texas Beef Council's website. This won 1st place in the one dish meals category in the 2003 National beef cook-off.

Provided by Sandyg61

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb shoulder top beef blade steak (flat iron) or 1 lb beef top round steak, cut 3/4 inch thick
1 tablespoon dark sesame oil
2 tablespoons minced fresh ginger
2 large garlic cloves, minced
salt and pepper, to taste
4 cups beef broth
3/4 cup thinly sliced green onion
2 tablespoons rice wine vinegar
6 cups cooked fresh oriental-flavor instant ramen noodles
1/2 cup matchstick-style shredded carrot

Steps:

  • Cut steaks crosswise into 1/4-inch thick strips; cut strips in half.
  • Heat 1/2 tablespoons sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic; cook 1 minute.
  • Add 1/2 of beef; stir-fry 2 minutes or until outside surface of beef is no longer pink. Remove from skillet.
  • Repeat with remaining oil and beef.
  • Season with salt and pepper, as desired. Keep warm.
  • Add broth, green onions, and rice wine vinegar to skillet; bring to a boil. Reduce heat to low; simmer 8 to 10 minutes.
  • Meanwhile divided 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.

Nutrition Facts : Calories 259.9, Fat 16.2, SaturatedFat 5, Cholesterol 75.7, Sodium 670.1, Carbohydrate 3.8, Fiber 1, Sugar 1.1, Protein 24.1

EASY GINGER-SCALLION RAMEN NOODLES



Easy Ginger-Scallion Ramen Noodles image

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

6 scallions, chopped
1 tablespoon peeled and grated fresh ginger root
1 tablespoon toasted sesame oil
2 teaspoons soy sauce
1 teaspoon rice wine vinegar
3 (3 ounce) packages ramen noodles, without flavor packets

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

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