Asian Beef and Noodle Bowl

★★★★★

Schmiford Images: Food Images &emdash;

8/27/18 – We had a long day with afterschool mowing. Hubby was starting dinner when we finally got home. He handled the meat and I did the vegetables.

Few thing…we had a good bit more meat then it calls for. We used it all.
I didn’t shred carrots. I washed, peeled, cut into 1” chucks and ninjaed the carrots. I wasn’t paying attention when Hubby tossed spinach in, but I think he may have skimped there. For the beef broth, he measured the amount in water and added the seasoning packets to it. (I would have used bouillon, or hey even the can of beef broth that I specifically bought for this recipe, but his way worked too.)
The ginger wasn’t fresh, it was squeeze ginger. Yep like toothpaste. Mint was dried flakes.

The flavor of this was really good. Prep wasn’t too difficult, but you do have several things going at once.



Ingredients:

  • 4 cups water
  • 2 3 ounces packages ramen noodles
  • 2 teaspoons chili oil or cooking oil plus ⅛ tsp cayenne pepper
  • 12 ounces beef flank steak or beef top round steak, cut into bite-size strips (we had more like 18 oz)
  • 1 teaspoon grated fresh ginger (pulverized toothpaste ginger)
  • 2 cloves garlic, minced (already minced in a jar with olive oil)
  • 1 cup beef broth (add ramen seasoning packets to 1 cup water)
  • 2 tablespoon soy sauce
  • 2 cups torn fresh spinach (or less if hubby helps)
  • 1 cup shredded carrots (finely chopped)
  • ¼ cup snipped fresh mint or cilantro (dried)
  • ¼ cup chopped peanuts (optional)

Directions:

1. In a large saucepan bring water to boiling. If desired, break up noodles; drop noodles into the boiling water. (Do not use the flavor packets.) Return to boiling; boil for 2 to 3 minutes or just until noodles are tender but firm, stirring occasionally. Drain noodles.
2. Pour oil into a wok or large skillet. Preheat over medium-high heat. Stir-fry beef, ginger, and garlic in hot oil for 2 to 3 minutes or until done. Push beef from the center of the wok. Add beef broth and soy sauce. Bring to boiling. Reduce heat and stir meat into broth mixture. Cook and stir 1 to 2 minutes more or until heated through.
3. Add noodles, spinach, carrots, and mint to mixture in wok; toss to combine. Ladle mixture into soup bowls. If desired, sprinkle with peanuts.

(Serves 4)

Source : better Homes & Gardens Fast Fix Family Food

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