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- 1 pound lean ground beef (90% lean)
- 2 packages (3 ounces each) Oriental ramen noodles, crumbled
- 2-1/2 cups water
- 2 cups frozen broccoli stir-fry vegetable blend
- 1/4 teaspoon ground ginger
- 2 tablespoons thinly sliced green onion
- In a large skillet, cook beef over medium heat until no longer pink; drain. Add the contents of one ramen noodle flavoring packet; stir until dissolved. Remove beef and set aside.
- In the same skillet, combine the water, vegetables, ginger, noodles and contents of remaining flavoring packet. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes or until noodles are tender, stirring occasionally. Return beef to the pan and heat through. Stir in onion. Yield: 4 servings.
Reviews forAsian Beef and Noodles
My Review
Average Rating
"Even using all beef stock and soy sauce didn't help this dish. Sorry, it looked like a winner but the flavor wasn't there."
"Very bland. Also, cook the veggies separate since they don't cook as fast as the noodles do."
"Super quick dish that most kiddos will enjoy. I did find bland, but as other mentioned can add seasonings to taste. Great weeknight meal idea. Can adapt frozen veggies to suit taste."
"Good enough for a quick fix. It is very bland."
"I used ground chuck, then drained the browned meat before adding the other ingredients. Even my picky wife liked it."
"Our whole family loves this recipe. We refer to it lovingly as Asian Hamburger Helper meal :)"
"Delicious! I loved this for dinner served with egg rolls on the side."
"I added a egg over easy at the end much like a traditional soup that is served I believe in Japan or China but I'm pretty sure it's Japan. It is so very good this way and when the yolk breaks just adds another depth of flavor you wouldn't think you could get fro package ramen in fact you don't even get a a hint that it is it's that yummy!!!"
"My husband and I love this dinner. I use a blend of frozen broccolli, carrots, cauliflower, snow peas and water chestnuts, as well as, low sodium soy sauce to make it even more "Asian". At the end, after adding the ground beef, I also add about a cup (or more) of thin sliced yellow onion wedges and that really made it especially good."
