Asian Beef and Broccoli Noodle Bowl

Name: Asian Beef and Broccoli Noodle Bowl
Total time: 2 h
Yield: 4
Cuisine: American
Ingredients: Shoulder Steak; vegetable oil; water; ramen noodles; fresh ginger; broccoli; sesame seeds

Add delicious flavor and nutrition to an otherwise ho-hum ramen noodle packet. Tender beef and broccoli take this dish to the next level.

Cook Time: 2 hrs

Servings: 4

Ingredients: 7

Cook Mode

Ingredients

1-1/2 pounds beef Chuck Shoulder Steaks, Arm Steaks or Cross Rib Steaks, cut 3/4 to 1-inch thick
2 teaspoons vegetable oil
3 cups water, divided
2 packages (3 ounces each) Oriental or beef-flavored instant ramen noodles, broken up
2 tablespoons minced fresh ginger
4 cups broccoli florets, cut into 1 to 1-1/2-inch pieces

Toppings:

Toasted sesame seeds, sliced green onions, chopped fresh cilantro (optional)

Preparation

Step 1

Heat oil in stockpot over medium heat until hot. Place beef Chuck Shoulder Steaks in stockpot; brown evenly. Pour off drippings; season with pepper, as desired.
Step 2

Add 1 cup water, seasoning packets from ramen noodles and ginger; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
Step 3

Remove steaks; keep warm. Add remaining 2 cups water, broccoli and noodles to stockpot; bring to a boil. Cook, uncovered, 4 to 6 minutes or until broccoli is crisp-tender and noodles are tender, stirring occasionally.
Step 4

Carve steaks into thin slices; return to stockpot. Season with salt and pepper, as desired. Garnish with toppings, if desired.

Nutrition Information

408 Calories

0 %*

6g SAT FAT

0 %DV**

35g PROTEIN

0 %DV

6 mg IRON

0 %DV

8.3 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 408 Calories; 144 Calories from fat; 16g Total Fat (6 g Saturated Fat; 7 g Monounsaturated Fat;) 9 mg Cholesterol; 928 mg Sodium; 31 g Total Carbohydrate; 3.1 g Dietary Fiber; 35 g Protein; 6 mg Iron; 5.2 mg NE Niacin; 0.4 mg Vitamin B₆; 2.9 mcg Vitamin B₁₂; 8.3 mg Zinc; 35.4 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.