Beef Ramen Noodle Soup

The Beef Checkoff and ChezUS team, one of the generous FWCon sponsors taught a very helpful Food Video Workshop and interactive presentation to all FWCon attendees. Armed with what we learned, I created a brief video tutorial on how to make this recipe for Beef Ramen Noodles with Vegetables using Certified Angus Beef (also a generous sponsor). I will be sharing the recipe video on my social media platforms: YouTube, Facebook, Twitter, Instagram, Snapchat, using the hashtag #KnowYourBeef. This recipe shows one of the easiest ways to make a bowl of beef with ramen noodles, a comforting all-in-one soup meal. The tender beef strips have savory flavors that go well with the crisp vegetable slices, soft and thick ramen noodles and hearty clear beef broth. This is an AsianInAmericaMag recipe and serves two for a soup starter, side dish or meal in itself.

Course: Dinner, Lunch, Main Course, Soup

Cuisine: American, Asian, Chinese, Filipino

Keyword: Beef Ramen Noodle Soup

Servings: people

Calories: 141kcal

Author: Asian in America recipe

Ingredients

250 grams Certified Angus beef skirt steak sliced in 2-inch length thin strips
1/2 teaspoon salt
1/2 teaspoon ground black pepper powder
1 Tablespoon cornstarch to coat beef strips
2 Tablespoons vegetable oil
1 package (3.77 oz/107 g.) dry ramen noodles
4 cups organic beef broth
1 Tablespoon Tamari sauce or low sodium soy sauce
1/2 cup sliced carrots
1 cup sugar snap peas or snow peas washed, edges trimmed
1 cup Chinese bok choy shredded (or use regular cabbage)
1 whole hard-boiled egg peeled, sliced
2 stalks scallions sliced

Instructions

Season the Certified Angus Beef skirt steak strips with salt and pepper. Coat the beef strips with cornstarch. Pan fry the beef in a small- sized skillet with vegetable oil over medium high heat for about 1 to 2 minutes. Remove beef from skillet and set aside.
Separately,in a medium-sized stockpot add the ramen noodles in boiling water and simmer for 4 minutes. Remove noodles from water and set aside.
Blanch the carrots, sugar snap peas and cabbage in the noodle water for 1 minute, then drain and set aside.
Add the tamari sauce to organic beef broth and mix well. Using the same stockpot for the noodles, bring the broth to a boil. Then lower to a simmer and cover till ready to pour in soup bowl.
In a large soup bowl, arrange the ingredients in sections: noodles, beef, carrots, sugar snap peas, bok choy. Pour the beef broth over the entire bowl. Garnish with egg slices and scallions. Serve warm.

Thank you to the generous sponsors of the Food Wine Conference 2016 who made our event wonderful:

Florida Strawberry Growers Association, Florida Dairy Farmers, Cabot Creamery, Idaho Potatoes, CK Mondavi Wines, Duda Farm Fresh Foods, Certified Angus Beef, Stoneridge Orchards, Oceanus Seafood, Wish Farms, Out of the Weeds, Beef Checkoff, Tapa Toro, Tupperware, Feedblitz, Fields Auto Group, UCF Rosen College of Hospitality, Sunday Supper Movement.
Disclosure: I received a discounted ticket in exchange for promoting the Food Wine Conference 2016. All opinions are mine.
*Photo credit: Special thanks to Pastry Chef Online Jenni Field for the lovely photo of the Rosen Shingle Creek's front facade.
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Nutrition