1 1/2 lbs. |
beef top round* |
3 Tbsp. |
sugar |
1/4 cup |
soy sauce |
1/4 cup |
dark sesame oil |
6 cloves |
garlic, minced |
3/4 tsp. |
pepper |
1/3 cup |
chopped green onion |
3 Tbsp. |
cooking oil |
3 packages |
ramen noodles, beef flavor |
4 |
medium tomatoes, thinly sliced |
1/4 cup |
green onion, sliced diagonally |
2 Tbsp. |
sesame seeds, toasted |
Cut partially frozen beef across grain into thin strips; cut strips into two-inch lengths. Combine sugar, soy sauce, sesame oil, garlic and pepper in saucepan. Simmer until sugar is dissolved; let cool. Add 1/3 cup green onion. Pour over meat and let marinate 1 hour; stir occasionally. Heat oil in large frying pan or wok. Add one half the beef and marinade; stir-fry over medium high heat just until beef is brown. Do not overcook. Remove from pan and keep warm. Repeat with other half of beef and marinade. Prepare ramen noodles according to package directions. Meanwhile, arrange sliced tomatoes around edge of large serving platter. Remove noodles from broth with slotted spoon and place in center of tomato slices. Top with meat strips. Garnish with diagonally sliced green onion. Sprinkle with sesame seeds.
Serves 6.
*Beef chuck steak may be used in place of top round. However, chuck strips should be lightly pounded with heavy utensil or flat edge of knife to increase tenderness, and marinate an additional 45-60 minutes.
