2 (3 ounce) package ramen noodles
12 ounces beef top round steak
2 teaspoons vegetable oil
1/8 tp 1/4 teaspoon cayenne pepper
1 teaspoon bottled minced garlic
1 cup beef broth (or more if desired)
1 tablespoon soy sauce
2 green onions, sliced
1 cup shredded carrots
Cook noodles according to package directions but do not use the flavor packets. Drain. Cut beef across
the grain into bite−size strips.
In a large, deep skillet heat oil over medium−high heat. Cook and stir beef and garlic in hot oil 2−3
minutes or until desired doneness. Push beef from center of pan. Add broth and soy sauce. Bring to a
boil; reduce heat. Stir meat into broth. Cook and stir 2 minutes more. Add noodles, onion and carrots
to wok; toss to combine. Ladle mixture into soup bowls.