Ginger Beef And Ramen Noodle Soup

Ingredients

• 1 pound beef
• flank steak (london broil)
• 1 x salt and black pepper
• 1 teaspoon vegetable oil
• 8 cups chicken broth
• low salt
• 2 inch ginger piece
• halved lengthwise and smashed
• 3 each limes (2 1/2-inch) strips
• zest plus 1 tablespoon juice
• 4 packages ramen noodles instant
• (seasoning packets discarded)
• 5 each scallions
• spring or green onions
• 1/4 cup soy sauce
• tamari
• 1/4 cup cilantro fresh leaves

Instructions

1. Dry the steak and season with salt and black pepper.
2. Heat oil in a large skillet over medium-high heat until just beginning to smoke.
3. Add steak and cook until well browned and temperature registers 125 degrees F using an instant read thermometer for medium-rare, 6 to 8 minutes, turning once.
4. Transfer to cutting board, tent loosely with aluminum foil, and let rest for 5 minutes.
5. Slice steak in half lengthwise, then slice thin against grain.
6. Meanwhile, bring broth, ginger, and lime zest to boil in Dutch oven over medium-high heat.
7. Reduce heat to medium-low, cover, and simmer for 10 minutes.
8. Remove ginger and lime zest from broth with slotted spoon.
9. Add noodles and cook until tender, about 3 minutes.
10. Stir in green onions (scallions), soy sauce, and lime juice.
11. Transfer the noodles and broth into serving bowls and divide steak and cilantro evenly among bowls.