- 1 package (3 ounces) beef-flavored ramen noodles
- 1 pound beef top sirloin steak
- 1 jalapeno pepper, seeded and finely chopped
- 1 tablespoon canola oil
- 2 tablespoons water
- 1 tablespoon steak sauce
- 1 medium carrot, shredded
- 2 tablespoons sliced green onion
- 1/4 cup salted peanuts
- Set aside seasoning packet from noodles. Prepare noodles according to package directions; drain and set aside.
- Cut steak into thin strips. In a large skillet, stir-fry the beef and jalapeno in oil for 1-2 minutes or until meat is no longer pink. Remove and keep warm.
- In the same skillet, combine the noodles, water, steak sauce, carrot, onion and contents of seasoning packet. Cook and stir until heated through. Return beef to the pan. Sprinkle with peanuts. Serve immediately. Yield: 4 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Asian Beef Noodles
Sort By :
"Very good with slightly spicy flavor. I used shaved steak from the grocery store, two packs of noodles and 1 1/2 seasoning packets. Three packs is tempting for the next time, but I will have to increase the liquid."
"This has quickly become one of our go-to recipes. It's really quick and tasty! I use 3 packages of ramen noodles, but only 1-2 of the flavor packets."
"I marinated the beef overnight. I subbed bell pepper for the jalapeño and Worcestershire for the steak sauce. I also doubled the noodles. It was really good. The meat was tender and the flavor of the noodles was good. There were no leftovers!"
"The family loved this dish and preparation was easy. I used 2 packages of noodles, added worchestershire sauce instead of steak sauce (which we are not big fans of) and substituted julienned red and yellow peppers for the carrots. Very tasty."
"Today marks the 2nd usage of this recipe for me and my husband and I both love the flavors, but I need to either purchase a better grade of sirloin or use tenderizer because with my 2nd attempt the meat was as tough as the 1st. I did learn something helpful though. I find using rubber gloves cumbersome while working with hot peppers. Today, I discarded the gloves and used coarse Kosher salt to scrub my hands, just as I do to remove garlic. This method works perfectly for peppers!"