Ginger Beef & Noodle Bowls
  • 30 minutes
  • Makes 4 servings
  • Soup

Ginger Beef & Noodle Bowls

Add more flavor to your favorite beef broth in this delicious ginger beef & noodle bowl. This recipe is ready in under 30 minutes. Perfect for lunch or dinner.


  • 1 beef Flat Iron Steak, cut 3/4 inch thick (about 1 pound)
  • 1 tablespoon dark sesame oil
  • 2 tablespoons minced fresh ginger
  • 2 teaspoons minced garlic
  • 2 cans (14-1/2 ounces each) 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 shredded carrots


  1. Cut beef Flat Iron Steaks 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.

  2. Add broth, green onions and mirin to skillet; bring to a boil. Reduce heat to low; simmer 8 to 10 minutes.

  3. Meanwhile divide noodles and beef evenly among 4 large soup bowls.

  4. Bring broth mixture to a boil over high heat; ladle boiling mixture evenly over beef and noodles. Garnish with carrots.