Asian Beef and Noodle Bowl

By James

A one-dish dinner with delicious broth and plenty of spinach. Can also add cilantro and shredded carrots.

  • 4 cups water
  • 2 3-oz. packages ramen noodles (do not use the flavor packets)
  • 2 teaspoons cooking oil
  • 1/8 tsp. red pepper flakes
  • 12 oz. beef cut into bite-size strips
  • 1 tsp. grated ginger
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1 tbs. soy sauce
  • 2 cups torn fresh spinach
  • Optional: 1 cup shredded carrots, 1/4 cup cilantro, 1/4 cup chopped peanuts
  1. In large saucepan bring water to boiling.
  2. Add noodles, break up if desired and return to boiling.
  3. Boil for 2 to 3 minutes until noodles are tender but firm, stirring occasionally.
  4. Drain and set aside.
  5. Mix oil and red pepper flakes in wok pan and put over medium-high heat.
  6. Stir fry beef, ginger and garlic for 2 to 3 minutes until done.
  7. Push beef mixture from center of wok and add beef broth and soy sauce. Bring to boil.
  8. Reduce heat and stir beef mixture into broth and heat for 1 to 2 minutes.
  9. Add noodles, spinach (also carrots and cilantro if using). Combine and top with peanuts if using.
  10. Serve immediately.

Adapted from Better Homes and Gardens.

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