- 4 tablespoons reduced-sodium soy sauce, divided
- 1 tablespoon plus 1 1/2 teaspoons vegetable oil, divided
- 3 teaspoons ginger, finely grated, divided
- 3 scallions, thinly sliced, dark green parts separated
- 1 top sirloin steak (1 pound)
- 4 cups beef broth
- 4 packages dried ramen noodles (2.1 ounces each), spice packets discarded
- 1 head broccoli, broken into small florets (1/2 pound)
- 1 large red bell pepper, sliced
- 1 7 ounce jar baby corn, drained
- Whisk 2 tablespoons soy sauce, 1 tablespoon oil, 1 teaspoon ginger and the white and pale-green parts of the scallions in a large bowl. Add the steak to the marinade and turn to coat. Bring a kettle of water to a boil.
- Bring the broth, the remaining 2 tablespoons soy sauce and the remaining 2 teaspoons ginger to a boil in a 6 quart pot. Reduce the heat to low and simmer while you cook the steak.
- Heat the remaining 1 1/2 teaspoons oil in a large nonstick skillet over medium-high. Remove the steak from the marinade, scraping the scallion pieces back into the bowl. Add the steak to the skillet; cook to desired doneness, about 4 minutes per side for medium-rare. Transfer the steak to a plate. Pour the scallion marinade into the skillet; stir to heat through and add to the soup pot.
- Add the noodles in a large bowl and cover with boiling water. Cover the bowl with a plate and let the noodles sit while you cook the vegetables.
- Add the broccoli to the soup pot; cook for 3 minutes. Add the pepper and corn and simmer until crisp-tender, about 2 minutes. Slice the steak against the grain.
- Divide the noodles among bowls using tongs. Top with the vegetables, broth and steak. Sprinkle with the dark-green scallions.
Recipe by Janet Taylor McCracken, Every Day with Rachael Ray. Reprinted with permission from Every Day with Rachael Ray.