Beef Ramen Noodle Bowl


  1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips.
  2. Combine beef, pepper and 1/2 teaspoon seasoning from 1 ramen noodle package. Reserve remaining seasoning from packet for broth; discard second seasoning packet.
  3. 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 outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Remove from skillet; keep warm.
  4. 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.
  5. Bring liquid to a boil; reduce heat and cook according to package directions or until noodles are al dente, about 3 minutes.
  6. Stir in beef and miso, if desired. Serve immediately with toppings and garnishes, as desired.


  • 1 beef, sirloin cap (coulotte), 1 inch thick, about 1 pound
  • 1 tsp. black pepper, ground
  • 2 tbsp. ginger, grated fresh
  • 1 tbsp. miso paste, optional
  • 2 packages noodles, ramen, beef or Oriental flavor
  • 2 tsp. oil, vegetable, divided
  • 2 tbsp. Peak Fresh Produce® Garlic, minced
  • 1/2 cup Peak Fresh Produce® Onion(s), Yellow, chopped
  • 4 cups water