Angus Farms™ – Redefining Great Beef

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Ginger Beef & Noodle Bowls Ginger Beef & Noodle Bowls


1 pound shoulder top blade (flat iron) steaks or 1 top round steak, cut 3/4-inch thick
1 tablespoon dark sesame oil
2 tablespoons fresh ginger, minced
2 large garlic cloves, minced
Salt and pepper
2 cans (13 3/4 to 14 ½ ounces each) ready-to-serve beef broth
3/4 cup green onions, thinly sliced
2 tablespoons mirin or rice wine vinegar
6 cups fresh Oriental-style thin-cut noodles or unseasoned instant ramen noodles, cooked
½ cup matchstick-style shredded carrots


1. Cut steaks crosswise into ¼-inch thick strips, then cut strips in half. Heat ½ tablespoon sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic, and cook 1 minute. Add half of beef and 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.