Asian Beef Noodle Skillet

I was attending a PTA meeting on Thursday night, because I care about my daughters school am a PTA mom, so I needed to make a simple, quick dinner that my husband could finish off and serve the kids if it wasn’t finished by the time I needed to leave.  Luckily I had the perfect recipe that is a big hit with everyone in the family, even my picky 2 ½ year old.

I made Asian Beef and Noodle Skillet, I found this recipe a couple of years ago in a Pampered Chef cookbook (one of the $1 ones that come out every season).  The original recipe has pork tenderloin in it; my family has found that we prefer to have it with skirt steak.  I also mix up the veggies with whatever I have on hand.  It is also a very inexpensive meal to make, it is under $2 a serving.

Asian Beef and Noodle Skillet

An adaptation of a recipe in The Pampered Chef’s Season Best S/S 09

2 medium carrots, peeled

1 stalk of broccoli

5-6 green onions

1 skirt steak

2 Tablespoons toasted sesame oil

2 Tablespoons Asian Seasoning Mix*

4 pkg oriental-flavored ramen noodles

1 Tablespoon vegetable oil

4 cups water

Cut broccoli into florets, julienne carrots, and slice the green onions, setting aside the tops for garnish.

Thinly slice skirt steak.  Combine steak with sesame oil, seasoning mix and 2 packets of ramen seasoning mix in a bowl; mix well to combine.

Add vegetable oil to a large skillet; heat over medium-high heat 1-3 minutes or until shimmering.  Add in half of the steak.  Cook and stir 2-3 minutes or until browned; remove from skillet and keep warm.  Repeat with remaining steak.

Add carrots and broccoli to skillet.  Cook 1-2 minutes until tender-crisp.  Add water and 1 ramen seasoning packet; stir to loosen browned bit on the bottom of the pan.  Add ramen noodles and white parts of the green onions to skillet.  Cove; bring to a boil and cook 4-5 minutes or until noodles are softened.  Add steak; stir to break up noodles.  Remove skillet from heat; let stand, covered 3-4 minutes or until steak is heated through.  Garnish with tops of the green onions.

*If desired, one 1-inch piece of peeled fresh gingerroot finely grated, 2 cloves of garlic, pressed and ¼ teaspoon cayenne pepper can be substituted for Asian Seasoning Mix.

My Notes: The original recipe calls for red bell peppers, I didn’t happen to have any on hand, but have made this recipe with red, yellow and orange bell pepper before and they taste great in it.  I have used different types of meat in this recipe, skirt steak is our family favorite but it is also good with chicken breasts or thighs and also with pork.  Let me know if you give it a try and enjoy!