Asian Beef and Broccoli Noodle Bowl

This dish satisfies your craving for Chinese takeout and can be made at home!

Ingredients

  • 1 1/2 pound boneless beef shoulder steak, cut 1 inch thick
  • 2 tsp canola oil
  • 3 cup water
  • 2 package beef flavored ramen noodles, broken into pieces
  • 2 Tbsp fresh ginger, minced
  • 4 cup broccoli florets
Asian Beef and Broccoli Noodle Bowl
Total Time: 2 hours

Nutrition

Servings: 4

408 calories; 16 g fat; 6 g saturated fat; 9 mg cholesterol; 928 mg sodium; 31 g carbohydrate; 3 g fiber; 35 g protein

Preparation Notes

Shoulder steaks (also known as charcoal steaks) need a little extra oomph to tenderize them. Slow braising is perfect, but you can also have them tenderized at Fareway's meat counter.

Directions

  1. Heat oil in a pot over medium heat.
  2. Place beef in pot; brown on all sides.
  3. Pour off drippings and season with salt and pepper, as desired.
  4. Add 1 cup water, seasoning packets from ramen noodles and ginger.
  5. Bring to a boil. Reduce heat, cover tightly and simmer for about 1 ½ hours, or until beef is fork tender.
  6. Remove steaks and keep warm.
  7. Add remaining 2 cups of water, broccoli and noodles to the pot; bring to a boil.
  8. Cook, uncovered, 4 to 6 minutes, or until broccoli is crisp-tender and noodles are tender.
  9. Carve steaks into thin slices and return to pot.