Beef Ramen Noodle Bowl

Beef Ramen Noodle Bowl. Like ramen? Then you’ll love this beef ramen noodle bowl recipe. Top Sirloin Steak takes ramen to new heights.

Ingredients:

• 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (1 pound)
• 1 teaspoon pepper
• 2 packages (3 ounces each) beef or Oriental-flavored ramen noodles
• 2 teaspoons vegetable oil, divided
• 4 cups water
• 1/2 cup finely chopped onion
• 2 tablespoons minced garlic
• 1 tablespoon grated fresh ginger
• 1 tablespoon miso paste (optional)
• Toppings:
• Shredded carrots, bean sprouts, sugar snap peas, sliced fresh sliced mushrooms, sliced green onions, baby spinach or bamboo shoots (optional)
• Garnish:
• Thinly sliced cilantro or basil, sriracha, pickled ginger, sesame seeds, chopped dried seaweed (nori), lime wedges (optional)

Cooking:

1. Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef, pepper and 1/2 teaspoon seasoning from 1 ramen noodle package. Reserve remaining seasoning from packet for broth; discard second seasoning packet.
2. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry half of beef 1 to 2 minutes or until beef reaches an internal temperature for medium rare (145°F), stirring occasionally. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Remove from skillet; keep warm.
3. Combine water, onion, garlic, ginger and reserved seasoning from packet in same skillet. Bring to a boil; reduce heat and simmer 2 minutes. Add noodles. Bring liquid to a boil; reduce heat and cook according to package directions or until noodles are al dente, about 3 minutes. Stir in beef; add miso, toppings and garnishes, as desired.

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.
• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
• Cook Ground Beef to 160°F as measured by a meat thermometer.
• Refrigerate leftovers promptly.