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Categories:
garlic sugar gingerroot lemon soy sauce vegetable oil boneless beef vegetable oil cremini mushrooms garlic gingerroot carrot beef Ramen soup noodles green onions bok choy
Viewed: 33 - Published at: 6 years agoIngredients
- 1 garlic clove, minced
- 1 tablespoon granulated sugar
- 14 teaspoon minced gingerroot
- 1 grated lemon, zest of
- 1 -2 tablespoon sodium soy sauce (to taste)
- 1 tablespoon vegetable oil
- 1 lb boneless beef top sirloin grilling steak, cut across the grain into 1/8-inch thick slices (slices easier if slightly frozen)
- 1 tablespoon vegetable oil
- 3 cups sliced cremini mushrooms or 3 cups brown button mushrooms or 3 cups white mushrooms
- 2 garlic cloves, minced
- 1 tablespoon minced gingerroot
- 1 carrot, thinly sliced
- 4 cups reduced-sodium beef or 4 cups chicken broth
- 4 (3 ounce) packagesinstant ramen soup noodles, seasoning packets discarded
- 2 green onions, sliced thin
- 5 cups chopped bok choy
Method
- Marinade: In a bowl, whisk together garlic, sugar, ginger, lemon zest, soy sauce and oil.
- Add beef to marinade and stir to coat evenly.
- Set aside.
- In a large saucepan, heat oil over medium heat.
- Saute mushrooms for 5 minutes or until starting to brown.
- Add garlic and ginger; saute for 15 seconds or until fragrant.
- Add carrot and broth; bring to a boil.
- Reduce heat and simmer for 3 minutes or until carrot has softened slightly.
- Stir in noodles and bok choy; increase heat to high and bring to a boil.
- Reduce heat to low, cover and simmer for 2 to 3 minutes or until noodles and bok choy are tender but not mushy and liquid is almost absorbed.
- Meanwhile, heat a large nonstick skillet over medium-high heat.
- Add beef mixture and cook, stirring frequently, for 3 to 4 minutes or until browned but still slightly pink inside.
- Serve noodles in bowls, topped with beef and sprinkled with green onions.
