JAPANESE MOUTH-WATERING ‘Beef Ramen’
- 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,
- 4 cups of water
- 1/2 cup finely chopped onion
- 2 tablespoons minced garlic
- 1 tablespoon grated fresh ginger
- Cut beefsteak 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 the packet for broth; discard the second seasoning packet.
- Heat 1-teaspoon oil in a large nonstick skillet over medium-high heat until hot.
- Stir-fry half of beef 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1-teaspoon oil and beef. Remove from skillet; keep warm.
- Combine water, onion, garlic, ginger and reserved seasoning from the packet in the 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 and miso. Serve immediately with Toppings and Garnishes, as desired.
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