Recipe by TNlady
This recipe is not my own but has been altered to my taste. It is delicious and not hard to make.
Top Review by JackieOhNo!
This is a great way to use ramen noodles, and is quite quick. I used almost a pound of beef round for stir-fry, which worked out well. I also used 2cups of cole slaw mix. Even though I used low sodium soy sauce, I found this to be a bit on the salty side (perhaps due to the flavor packet). Made for Spring PAC 2014.
- 8 ounces rib eye steaks, fat removed
- 1 teaspoon sesame oil, divided
- 1 cup sliced green onion, cut into 1-inch pieces
- 1 garlic clove, minced
- 1 cup shredded cabbage
- 1 cup shredded carrot
- 2 (2 7/8 ounce) packages beef-flavor ramen noodles
- 1 1⁄2 cups water
- 1 tablespoon soy sauce
Directions See How It's Made
- Trim fat from steak, cut steak diagonally across grain into thin slices. Heat ½ teaspoon of oil in a large nonstick skillet over medium-high heat. Add steak, green onions and garlic; stir-fry for one minute. Remove steak from skillet; keep warm.
- Remove noodles from packages; reserve one seasoning packet for another use. Add water and remaining seasoning packet to skillet; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles for two minutes or until most of liquid is absorbed, stirring frequently. Stir in steak mixture, vegetables and soy sauce; cook until thoroughly heated.
- To make this dish more quickly you can buy the slaw mix with shredded cabbage and carrot already made. Just use 2 cups of the slaw mix in place of the 1 cup of the shredded cabbage and 1 cups of shredded carrots.