The Food Factor: Asian Beef & Noodles
Video by Jonathan Parrish
I’m always looking for recipes that cook up fast and reheat well. This Asian Beef and Noodles recipe gives me a delicious dinner and fabulous leftovers for my lunch.
I also like that this recipe can be a big bargain. I look for frozen veggies and ground meat on sale. And ramen-style noodles are cheap!
Be sure you don’t use both packets of seasoning when cooking this dish. That would be sodium overload!
Crew review: everyone loved this recipe, though everyone agreed we would use a full pound of ground meat if we made it at home.
1⁄2 pound lean ground beef (15% fat)
2 cups water
2 packages instant ramen-style noodles, broken into small pieces (use only one seasoning packet)
16 ounces frozen Asian-style vegetables, or any other frozen vegetables
2 green onions, thinly sliced
1 Tablespoon fresh ginger or 1/4 teaspoon ground ginger
2 cloves garlic, minced, or 1/2 teaspoon garlic powder
- In a large skillet over medium-high heat (350 degrees in an electric skillet), brown ground beef and cook until no longer pink. Drain fat.
- Add 2 cups of water and ONE seasoning packet to cooked beef and mix well.
- Add frozen vegetables, green onion, ginger, and garlic and bring to a boil over high heat.
- Add ramen noodles, reduce heat to low, and simmer 3-5 minutes until vegetables are tender, stirring occasionally.
- Refrigerate leftovers within 2 hours.
Thanks to our friends at Oregon State University Extension for sharing this printable recipe!
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