Asian Beef & Noodles Adapted |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is an adaptation of #98584 because my husband does not like cabbage and I had no dark sesame oil or green onions. I did have regular vegetable oil and sesame seeds. The serrano peppers add a bit of pepper heat, but not as hot as jalapeno. My husband loves warmed sweet and sour plum sauce on anything Asian - and it is good with this. Ingredients:
8 ounces thin steak (or chicken breast or shrimp or pork) |
2 teaspoons oil (divided) |
1 tablespoon sesame seeds |
1/2 large sweet onion (texas 1015 or vidalia, bite-sized chunks) |
3 small serrano peppers, keep separate (sliced in small rounds) |
1/2 large green pepper (bite-sized chunks) |
1/2 large yellow pepper (bite-sized chunks) |
2 medium carrots, scraped and cut (1 cup) |
1 cup frozen peas and pearl onions |
2 (2 7/8 ounce) packages beef-flavor ramen noodles |
1 1/2 cups water |
1 tablespoon low sodium soy sauce |
Directions:
1. Trim fat from steak and slice very thin across grain.
2. Cut all vegetables into chunks (about 1 inch or slightly smaller) and keep each veggie separated.
3. Heat 1 teaspoon oil in large non-stick skillet over medium high heat (electric skillet works great).
4. Add steak and sesame seeds; then add onions and serrano peppers; stir fry about 1 minute or until meat seems done and onions are beginning to crystalize slightly.
5. Remove steak mixture from skillet; keep warm.
6. Heat remaining 1 teaspoon oil in skillet over medium high heat.
7. Add remaining vegetables and quickly stir-fry - leave crunchy.
8. Remove stir-fried veggies to meat mixture plate. Keep warm.
9. Add water and ONE seasoning packet to skillet; bring to boil.
10. Break noodles in half; add noodles to water mixture.
11. Cook noodles 2 minutes or until most of liquid is absorbed, stirring freequently.
12. Stir in steak mixture, vegetables, and soy sauce. Cook until thoroughly heated.
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