Asian Noodle Skillet
photo by Bonnie G #2
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 354.88 ml broccoli florets
- 1 medium red bell pepper, cut into 2-inch long strips
- 158.51 ml celery, sliced diagonally
- 236.59 ml carrot, slices
- 1 small onion, sliced into thin wedges
- 7.39 ml fresh gingerroot, peeled and finely chopped
- 29.58 ml vegetable oil
- 2 clove garlic, pressed
- 0.61 ml Tabasco sauce
- 22.18 ml light soy sauce
- 566.99 g boneless beef top sirloin steaks, cut to 1/4-in strips
- 2 (170.09 g) package beef-flavor ramen noodles
- 946.36 ml reserved 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.
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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"
RECIPE SUBMITTED BY
RecipeNut
Smithfield, Rhode Island