Name: Ginger Beef and Ramen Noodle Soup
Total time: 30 min
Yield: Serves 4
Ingredients: 1 (1-pound) flank steak, trimmed; Salt and pepper; 1 teaspoon vegetable oil; 8 cups low-sodium chicken broth; 1 (2-inch) piece ginger, halved lengthwise and smashed; 3 (2 1/2-inch) strips lime zest plus 1 tablespoon juice; 4 packages instant ramen noodles (seasoning packets discarded); 5 scallions, sliced thin; 1/4 cup soy sauce; 1/4 cup fresh cilantro leaves

Why This Recipe Works

This simple ramen recipe comes together in only 30 minutes. Store-bought chicken broth saves time, and lime zest and ginger add fresh, bright flavors.

Before You Begin

Smash the ginger with the flat side of a chef’s knife.

Instructions

Pat steak dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Add steak and cook until well browned and temperature registers 125 degrees for medium-rare, 6 to 8 minutes, flipping once. Transfer to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes. Slice steak in half lengthwise, then slice thin against grain.

Meanwhile, bring broth, ginger, and lime zest to boil in Dutch oven over medium-high heat. Reduce heat to medium-low, cover, and simmer for 10 minutes.

Remove ginger and lime zest from broth with slotted spoon. Add noodles and cook until tender, about 3 minutes. Stir in scallions, soy sauce, and lime juice. Ladle noodles and broth into 4 serving bowls and divide steak and cilantro evenly among bowls. Serve.