Ingredients:
- 1 beef Top Sirloin Steak Boneless, cut 2 ½ cm thick (455g)
- 1 teaspoon pepper
- 2 packages (28g each) beef or Oriental-flavored ramen noodles
- 2 teaspoons vegetable oil, divided
- 4 cups water
- ½ cup finely chopped onion
- 2 tablespoons minced garlic
- 1 tablespoon grated fresh ginger
- 1 tablespoon miso paste (optional)
Toppings:
- Boiled egg, shredded carrots, bean sprouts, sugar snap peas, fresh mushrooms, green onion, baby spinach or bamboo shoots (optional)
Garnish:
- Cilantro or basil, hot chili sauce, pickled ginger, sesame seeds, dried seaweed (nori), lime wedges (optional)
Preparation:
- Cut beef Top Sirloin Steak lengthwise in half, then crosswise into ⅙ to ⅓ cm thick strips. Combine beef, pepper and ½ teaspoon seasoning from 1 ramen noodle package. Reserve remaining seasoning from packet for broth; discard second seasoning packet.
- Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry half of beef 1 to 2 minutes or until beef reaches an internal temperature for medium rare (63°F), stirring occasionally. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Remove from skillet; keep warm.
- Combine water, onion, garlic, ginger and reserved seasoning from packet in same skillet. Bring to a boil; reduce heat and simmer 2 minutes. Add noodles. Bring liquid to a boil; reduce heat and cook according to package directions or until noodles are al dente, about 3 minutes. Stir in beef; add miso, toppings and garnishes, as desired.