Asian Beef Noodles

This ended up being disappointing. I wanted it to have so much flavor, but all that took on any spice was the noodles. The meat probably needed to marinate in the sauce or maybe some soy sauce?

• 1 lb lean boneless beef top round steak, cut into 1/4 inch strips
• 3 garlic cloves, pressed
• 2 (1/2 inch) pieces of ginger root, peeled, pressed
• 2 cups water
• 2 (3 oz) packages of beef flavor ramen noodles with seasoning packets, broken
• 3 cups broccoli florets
• 2 carrots, sliced
• 2 green onions with tops, sliced

Heat a 12-inch skillet or wok over medium heat until hot. Spray with nonstick cooking spray. Stir-fry the beef in 2 batches in the hot skillet for 3-4 minutes. Remove to a medium bowl. Cover to keep warm. 

Add the garlic and ginger root to the skillet. Stir-fry for 30 seconds. Add the water. Bring to a boil. Stir in the noodles, contents of the seasoning packets, broccoli, and carrots. Bring to a boil; reduce heat. Simmer for 3 minutes or until the noodles are tender and most of the liquid has been absorbed, stirring occasionally. 

Return the beef to the skillet. Cook just until heated through, stirring frequently. Sprinkles with the green onions. Serve using a slotted spoon. 

NOTE: I wasn't sure if the carrots were supposed to be sliced into coins or shredded. I sliced them into coins. 

Serves 6

Total Time: 25 minutes

Recipe from The Pampered Chef The Kitchen is the Heart of the Home Cookbook