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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1/2 | cups, chopped | Onion, chopped, raw | 1/2 | cups, chopped | red bell peppers | 1/2 | cups, diced | celery, sliced | 1/2 | cups, chopped | carrots diced | 1 | teaspoons | olive oil | 8 | ounces | top sirloin, cut into soup size cubes | 3/4 | tablespoons | ginger, minced, from a jar | 3/4 | tablespoons | garlic minced | 1/4 | teaspoon | red pepper flakes | 4 | cups (8 fl oz) | beef broth, low sodium | 1/8 | cup | rice vinegar | 1/8 | cup | Reduced Sodium Soy Sauce | 1/2 | cups | frozen corn kernels | 1 | teaspoons | sugar | 3/4 | cup | Broccoli stem, chopped | 3 | ounces | Noodles, japanese, somen, dry |
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Steps
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Sequence
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Step
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| | 1 | 1. Add the onions, red peppers, celery and carrots to a microwave safe bowl. Cook in the microwave for 4 minutes to soften. | | 2 | 2. Heat 1 teaspoon olive oil in a large nonstick pan or pot. Add the steak, Cook for 1-2 minutes. Turn over and continue to cook for 1-2 minutes. Stir often. Remove cooked steak to a plate. | | 3 | 3. Keep the steak drippings in the large pan and heat 1 more teaspoon olive oil. Add cooked vegetables, ginger, garlic and red pepper flakes. Cook stirring often, for 2 minutes. Stir in broth, rice vinegar, soy sauce, corn and sugar. Bring to a boil. Stir in broccoli slaw or cabbage and ramen noodles. Bring back to a boil and turn down to simmer. Continue to cook and stir often, separating the noodles as they cook with a fork. Cook for 3-4 minutes until ramen noodles are soft. Stir in cooked steak. | | 4 | 4. To serve: remove the ramen noodles with a fork and divide among each serving. Pour broth with vegetables and steak among 8 servings. Serve with a spoon and chopsticks, if desired. The extra servings freeze great. |
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