Cut Steaks crosswise into 1/4-inch thick strips; cut strips in half. Heat 1/2 tablespoon sesame oil in large nonstick skillet over medium-high heat until hot. Add ginger and garlic; cook 1 minute. Add 1/2 of beef; 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.
Add broth, green onions and mirin to skillet; bring to a boil. Reduce heat to low; simmer 8 to 10 minutes.
Meanwhile divide noodles and beef evenly among 4 large soup bowls.
Bring broth mixture to a boil over high heat; ladle boiling mixture evenly over beef and noodles. Garnish with carrots.
Nutrition information per serving: 665 Calories; 171 Calories from fat; 19g Total Fat ) 202 mg Cholesterol; 750 mg Sodium; 72 g Total Carbohydrate; 37 g Protein; 7.9 mg Iron; 34.1 mg NE Niacin; 0.4 mg Vitamin B6; 2.6 mcg Vitamin B12; 10.3 mg Zinc.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, and Zinc.
Filed Under:Soups, Stews & Chili