Source: dLife

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

Servings

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 (red 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
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!