Ginger Beef and Ramen Noodle Soup

By mz0926

From Cook's Country
October/November 2012
Simmering chicken broth with lime zest and ginger is a shortcut to Asian flavor.

Ingredients

• Smash the ginger with the flat side of a chef’s knife.
• Ingredients1 (1-pound) flank steak, trimmed
• Salt and pepper
• 1 teaspoon vegetable oil
• 8 cups low-sodium chicken broth
• 1 (2-inch) piece ginger, halved lengthwise and smashed
• 3 (2 1/2-inch) strips lime zest plus 1 tablespoon juice
• 4 packages instant ramen noodles (seasoning packets discarded)
• 5 scallions, sliced thin
• 1/4 cup soy sauce
• 1/4 cup fresh cilantro leaves

Preparation

Step 1

Instructions 1. Pat steak dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add steak and cook until well browned and temperature registers 125 degrees for medium-rare, 6 to 8 minutes, flipping once. Transfer to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes. Slice steak in half lengthwise, then slice thin against grain.
2. Meanwhile, bring broth, ginger, and lime zest to boil in Dutch oven over medium-high heat. Reduce heat to medium-low, cover, and simmer for 10 minutes.
3. Remove ginger and lime zest from broth with slotted spoon. Add noodles and cook until tender, about 3 minutes. Stir in scallions, soy sauce, and lime juice. Ladle noodles and broth into 4 serving bowls and divide steak and cilantro evenly among bowls. Serve.