|15 min||15 min||4|
|3 tbsp||Avocado oil|
|3 tbsp||Sesame oil (toasted)|
|341 gm||London Broil (beef, top round roast) (thinly sliced against the grain)|
|2 tbsp minced||Ginger root|
|2 clove(s)||Garlic (minced)|
|4 cup||Vegetable stock/broth|
|2 tbsp||Rice wine vinegar|
|270 gm||Japanese noodles, soba, dry (1 package)|
|1 bunch||Green onion, scallion, ramp (both greens and whites, thinly sliced)|
|2 tsp||Red pepper flakes|
1. Heat a large skillet over high heat. Add 1 tbl each of the avocado and sesame oils. Working in small batches, quickly cook the beef with a third of the ginger and a third of the garlic for 2-3 minutes. Set the mixture aside and continue, adding another tbsp. of each of the oils and another third of the ginger and garlic until all the beef is cooked.
2. While you cook the beef, heat the vegetable stock with the vinegar in a pot over medium heat. Add the ramen noodles to the hot stock and cook them until they are tender.
3. Divide the cooked noodles between four serving bowls and stir in the beef mixture. Garnish each bowl with scallions and optional red pepper flakes.
For additional nutrients - add broccoli, bell peppers or zucchini to the last few minutes of sautéing the beef!