Ingredients:

• 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
• Toppings:
• Toasted sesame seeds, sliced green onions, chopped fresh cilantro (optional)

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.

• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
• Refrigerate food promptly.

Cooking:

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

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber.

Source: beefitswhatsfordinner.com