Asian Beef and Broccoli Noodle Bowl

Ingredients:

• 1-1/2 pounds beef Chuck Shoulder Steaks, Arm Steaks or Cross Rib Steaks, 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

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

Cooking:

1. Heat oil in stockpot over medium heat until hot. Place beef Chuck Shoulder 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.