Asian Beef and Broccoli Noodle Bowl

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Total Recipe Time:  1-1/2 to 2 hours
Makes 4 servings

1-1/2 pounds beef Shoulder Steaks Boneless, cut 3/4 to 1-inch thick
2 teaspoons vegetable oil
3 cups water, divided
2 packages (3 ounces each) Oriental or beef-flavored instant ramen noodles, broken up
2 tablespoons minced fresh ginger
4 cups broccoli florets, cut into 1 to 1-1/2-inch pieces

Toasted sesame seeds, sliced green onions, chopped fresh cilantro (optional)
1.Heat oil in stockpot over medium heat until hot. Place beef steaks in stockpot; brown evenly. Pour off drippings; season with pepper, as desired.
2.Add 1 cup water, seasoning packets from ramen noodles and ginger; bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
3.Remove steaks; keep warm. Add remaining 2 cups water, broccoli and noodles to stockpot; bring to a boil. Cook, uncovered, 4 to 6 minutes or until broccoli is crisp-tender and noodles are tender, stirring occasionally.
4.Carve steaks into thin slices; return to stockpot. Season with salt and pepper, as desired. Garnish with toppings, if desired.
Nutritional Information
Nutrition information per serving: 408 calories; 16 g fat (6 g saturated fat; 7 g monounsaturated fat); 9 mg cholesterol; 928 mg sodium; 31 g carbohydrate; 3.1 g fiber; 35 g protein; 5.2 mg niacin; 0.4 mg vitamin B6; 2.9 mcg vitamin B12; 6 mg iron; 35.4 mcg selenium; 8.3 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
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