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.

Ingredients:

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

Directions:

1. 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.
2. Add 2 cups of water and ONE seasoning packet to cooked beef and mix well.
3. Add frozen vegetables, green onion, ginger, and garlic and bring to a boil over high heat.
4. Add ramen noodles, reduce heat to low, and simmer 3-5 minutes until vegetables are tender, stirring occasionally.
5. Refrigerate leftovers within 2 hours.

Thanks to our friends at Oregon State University Extension for sharing this printable recipe!

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