This classic stir fry recipe uses instant ramen noodles for a quick preparation. You don't have to measure out any of the seasonings usually required in a stir fry recipe, because they are all included in the seasoning packet.
Beef is easier to slice thinly if it is partially frozen. Freeze the beef for 30 minutes before slicing and make sure that you use a very sharp knife.
Because the noodles are cooked right in the skillet, you don't have to make rice or noodles to serve with this dish. This one dish meal is good all by itself with lots of veggies, but you could add a green or fruit salad to the menu.
Enjoy this easy recipe for Asian Beef and Ramen Noodles.
- 2 tablespoons oil
- 1 pound beef top sirloin, thinly sliced
- 2 (3 ounce) packages Oriental flavor instant ramen noodles
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups frozen broccoli and carrots, thawed and drained
- 1 red bell pepper, sliced
- 2 cups beef broth or water
- 1/2 teaspoon ground ginger
- 2 cups snow pea pods
Discard one of the seasoning packets from the ramen noodles and break the noodles into pieces.
Heat oil in a large nonstick skillet over medium heat. Add the thinly sliced beef and cook and stir for 3 minutes or until the beef is browned. Remove the meat and toss with 1/2 of one seasoning packet from the noodles. Set aside.
Add the onion, garlic, and the broccoli and carrots to the skillet and stir fry until almost cooked, about 7 minutes.
Stir in the red bell pepper and stir fry for another 2 minutes.
Add the beef broth or water, ground ginger, the broken ramen noodles, the rest of the seasoning packet, and the snow pea pods and stir. Bring to a boil.
Reduce the heat and simmer for 5 to 7 minutes, or until the noodles and vegetables are tender, stirring occasionally. Add the beef back to the skillet and stir to combine. Stir fry for 1 minute longer and serve.
|Nutritional Guidelines (per serving)|
|Total Fat||14 g|
|Saturated Fat||6 g|
|Unsaturated Fat||5 g|
|Dietary Fiber||6 g|