Asian Beef and Noodle Skillet

This recipe was really quick and cheap.  We went back to the college days and had to buy Ramon noodles.
I was going to make the recipe with some flank steak, but our grocery store was out.  I used something else that was similar in size and price.  The meat was not as lean and so it practically fell apart while cooking, which was wonderful.  
I really should start measuring, but here is my version:
Asian Beef and Noodle Skillet
servings: 2-3
Beef or pork, sliced thin
2 oriental Ramon noodle packages
1/2 tablespoon of olive oil
1 tablespoon of asian seasoning mix  (if you don’t have any, you can see what I did instead below)
1 carrot, peeled and sliced
1/2 bell pepper, sliced thin
3 green onions, sliced and divided
2 cups of water
Worcestershire or soy sauce (just a sprinkling over the meat)
Cook meat in a little olive oil over medium high heat.   Add Worcestershire, 1 ramon noodle seasoning packet, and asian seasoning. Cook until meat is browned. 
Remove meat and add the sliced carrots and bell peppers.  Cook in a little oil for 3-4 minutes.  Add 2 cups of water, the remaining ramon noodle seasoning packet, noodles and the white part of the green onion.  Cover and boil 4-5 minutes or until noodles are cooked.
Add meat and let stand for 2-3 minutes.  Serve and garnish with the tops of the green onion.
Asian Seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
red pepper flakes (more or less to your taste)
cayenne pepper (more or less to your taste)
We really liked this meal.  Especially how fast it came together.  I cut all the vegetable before work, so when we both came home for lunch we just had to throw everything into the skillet.  Den’s staff was outside our kitchen and kept asking what smelled so good.
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