Ingredients
4 cups water
23 ounce package ramen noodles (any flavor)
2 teaspoons chili oil, or 2 teaspoons cooking oil plus 1/8 teaspoon cayenne pepper
12 ounces beef flank steak or top round steak, cut into thin bite-size strips
1 teaspoon grated fresh ginger
1 teaspoon bottled minced garlic (2 cloves)
1 cup beef broth
2 tablespoons soy sauce
2 cups torn fresh spinach
1 cup purchased shredded carrots
1/4 cup snipped fresh cilantro
Directions
In a large saucepan bring the water to boiling. If desired, break up noodles; drop noodles into the boiling water. (Reserve the flavor packets for another use.) Return to boiling; boil for 2 to 3 minutes or just until noodles are tender but firm, stirring occasionally. Drain noodles; set aside.
Meanwhile, in an extra-large skillet heat oil over medium-high heat. Add beef, ginger, and garlic; cook and stir for 2 to 3 minutes or until beef is desired doneness. Carefully stir beef broth and soy sauce into skillet. Bring to boiling; reduce heat.
Add spinach, carrots, cilantro, and cooked noodles to skillet; stir to combine. Heat through. Makes 4 servings.
Nutrition Facts (Asian Beef and Noodle Bowl)
Per serving: 381 kcal cal., 17 g fat (3 g sat. fat, 34 mg chol., 1503 mg sodium, 30 g carb., 2 g fiber, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet