Asian Noodle Skillet

Asian Noodle Skillet

  • Prep Time: 15 mins
  • Total Time: 30 mins
  • Servings: 8

    • Ingredients

  • 1 1/2 cupsbroccoli florets
  • 1mediumred bell pepper, cut into 2-inch long strips
  • 2/3 cupcelery, sliced diagonally
  • 1cupcarrot, slices
  • 1smallonion, sliced into thin wedges
  • 1/2 tablespoonfresh gingerroot, peeled and finely chopped
  • 2tablespoonsvegetable oil
  • 2clovesgarlic, pressed
  • 1/8 teaspoonTabasco sauce
  • 1 1/2 tablespoonslight soy sauce
  • 1 1/4 lbsboneless beef top sirloin steaks, cut to 1/4-in strips
  • 2 (3ounce) packages beef-flavor ramen noodles
  • 4cupsreserved cooked vegetables

    • Directions

  • Heat 1 tablespoon oil in a large skillet over medium-high heat.
  • Add ginger root, garlic and vegetables to skillet; stir fry 5-6 minutes or until vegetables are crisp-tender.
  • Toss soy sauce with hot vegetables and set aside.
  • Heat remaining oil in skillet over med-high heat.
  • Add beef, half at a time, and stir fry 1-2 minutes or until outside surface is no longer pink (do not overcook).
  • Remove from skillet; keep warm.
  • Add water, bring to a boil.
  • Remove noodles from package and break into pieces; stir into water along with seasoning packets.
  • Bring to a boil; reduce heat.
  • Simmer 3 minutes or until noodles are tender and most of the liquid is absorbed.
  • Return beef and add vegetables to skillet; heat through.

    • Reviews

  • “Lovely recipe, I made it exaclty as directed and wouldn’t change a thing.Loved the blend of spices with the beef and it all went together fast and fairly easy.The noodles are just that extra that makes it a complete meal, I may even try some other thai noodles next time.I wasn’t real sure about the amount of water as it didn’t list it in the directions and I used 1 cup which I think was a little to much as I had way to much left over.Next time would reduce that to about 1/2 cup.Made for “My 3 Chefs – 09″”

    •
    ← PREV POST NEXT POST →
    ORIGNAL POST