Beef Ramen Noodle Bowl

1 beef Top Sirloin Steak Boneless, cut 1 inch thick (1 pound)

1 tsp. pepper

2 packages (3 ounces each) beef or Oriental-flavored ramen noodles

2 tsp. vegetable oil, divided

4 C. water

1/2 C. finely chopped onion

2 T. minced garlic

1 T. grated fresh ginger

1 T. miso paste (optional)

 

Shredded carrots, bean sprouts, sugar snap peas, sliced fresh sliced mushrooms, sliced green onions, baby spinach or bamboo shoots (optional)

Thinly sliced cilantro or basil, sriracha, pickled ginger, sesame seeds, chopped dried seaweed (nori), lime wedges (optional)

 

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 tsp. seasoning from 1 ramen noodle package. Reserve remaining seasoning from packet for broth; discard second seasoning packet. Heat 1 tsp. 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 tsp. oil and beef. Remove from skillet; keep warm. 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.