Ginger Beef Ramen Noodle Soup
1 pound flank steak, trimmed
Coarse ground pepper
1 tablespoon canola oil
2 quarts (8 cups) chicken broth
1 (2-inch) piece of ginger, halved lengthwise and smashed
3 (2 1/2 inch) strips lime zest
2 red chili peppers, divided (1 cut in half lengthwise and seeded, 1 sliced for garnish)
1 garlic clove, smashed
4 sprigs cilantro, plus more for garnish
4 packages instant ramen noodles (discard seasoning packets)
1/2 cup store-bought matchstick carrot
5 green onions, thinly sliced diagonally
1/4 cup soy sauce
1 tablespoon lime juice
Season steak with salt and pepper. Heat the oil in a large skillet over medium-high heat. Sear the steak for 3 minutes until browned, flip and sear another 3 minutes until the temperature of the meat is 125 degrees F on an instant-read thermometer. Transfer the steak to a cutting board, loosely cover with foil and let rest for 5 minutes. Slice the steak thinly against the grain.
Meanwhile, bring the broth, ginger, lime zest, chili halves, garlic and cilantro sprigs to a boil in a Dutch oven or large pot over medium-high heat. Cover and simmer for 10 minutes.
Use a slotted spoon to remove the vegetables from the broth. Add the noodles and carrots and cook until tender, about 3 minutes. Stir in the green onions, soy sauce and lime juice. Ladle noodles and broth into 4 serving bowls and divide steak among the bowls. Garnish with cilantro leaves and sliced chilies. Serve immediately.