Asian Beef and Noodle Bowl

Source: dLife

Wok seared beef, noodles and Aisian aromatics in a steaming beef broth.

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories	318.6
Total Carbs	16.4g
Dietary Fiber	2.3g
Sugars	2.1g
Total Fat	16g
Saturated Fat	4.6g
Unsaturated Fat	11.4g
Potassium	0mg
Protein	26.3g
Sodium	482.9mg
Dietary Exchanges Fat 1 1/2, Meat 2 1/2, Starch 1, Vegetable 1, Very Lean Meat 1/4
See the Detailed Nutritional Analysis
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6 oz Soup, ramen noodle, any flavor, dry
12 oz Beef, flank steak, london broil, lean, raw, choice, 0" trim
2 tsp canola oil (or chile oil)
0.12 tsp ground cayenne pepper (more if desired)
1 tsp fresh ginger root , grated
2 medium garlic cloves , minced
1 cup Broth, beef, clear, reduced sodium, ready to serve, canned  (Swanson)
1 tbsp low sodium soy sauce
2 cup fresh chopped spinach
1 cup shredded carrots
0.25 cup fresh cilantro (or mint)
0.25 cup peanuts , chopped

1 In a large saucepan bring 4 cups of water to boiling. If desired, break up noodles and drop noodles into the boiling water. (Do not use the flavor packets.)
2 Boil for 2 to 3 minutes or just until noodles are tender but firm, stirring occasionally. Drain noodles.
3 Cut beef into bite-size strips. In a wok or large skillet heat oil over medium-high heat.
4 Cook and stir beef, ginger, and garlic in hot oil for 2 to 3 minutes or to desired doneness. Push beef from center of wok.
5 Add broth and soy sauce. Bring to boiling and reduce heat. Stir meat into broth mixture. Cook and stir for 1 to 2 minutes more or until heated through.
6 Add noodles, spinach, carrots, and mint to mixture in wok and toss to combine.
7 Ladle mixture into soup bowls. If desired, sprinkle with chopped peanuts.

This was very simple to put together and very yummy. I did not make any adjustments to the recipe. I was going to take leftovers for lunch the next day, but there weren't any!