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)
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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.
Cook’s Tip:

1 package (1 pound) presliced beef (1/8 to 1/4 inch thick) may be substituted.
    1. 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 outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Remove from skillet; keep warm.
    2. 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.
Cook’s Tip: If not using miso paste, use both seasoning packets from ramen noodles. Add second packet to broth in step 2.

 

  • 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.

 

For more information on degree of doneness and other cooking tips visit: https://www.beefitswhatsfordinner.com/cooking/determining-doneness

For more information on safe food handling and beef safety, see: https://www.beefitswhatsfordinner.com/cooking/food-safety

360 CALORIES

18% *4g SAT FAT

20% DV **31g PROTEIN

62% DV3.7 mg IRON

20% DV5.3 mg ZINC

50% DV* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using 1 pkg regular ramen + 1 pkg low sodium ramen: 360 Calories; 99 Calories from fat; 11g Total Fat (4 g Saturated Fat; 4 g Monounsaturated Fat;) 70 mg Cholesterol; 744 mg Sodium; 32 g Total Carbohydrate; 1.7 g Dietary Fiber; 31 g Protein; 3.7 mg Iron; 12.6 mg NE Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.3 mg Zinc; 40 mcg Selenium; 104.4 mg Choline.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.

“Recipe/photo/information courtesy of Beef. It’s What’s For

dinner. www.BeefItsWhatsForDinner.com“