Cut beef Flat Iron Steaks heat until hot. Add ginger and garlic; cook 1 minute. Add 1/2 of beef; stir-fry 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining oil and beef. Season with salt and pepper, as desired. Keep warm.
Add broth, green onions and mirin to skillet; bring to a boil. Reduce heat to low; simmer 8 to 10 minutes.
Meanwhile divide noodles and beef evenly among 4 large soup bowls.
Bring broth mixture to a boil over high heat; ladle boiling mixture evenly over beef and noodles. Garnish with carrots.
Nutrition information per serving: 665 Calories; 171 kcal Calories from fat; 19 g Total Fat; 202 mg Cholesterol; 750 mg Sodium; 72 g Total Carbohydrate; 37 g Protein; 7.9 mg Iron; 34.1 mg Niacin; 0.4 mg Vitamin B6; 2.6 mcg Vitamin B12; 10.3 mg Zinc;