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Tuesday, November 4, 2008

Recipe: Easy Asian Beef and Noodles

Probably my all-time favorite default recipe for dinners.  I love it because it is very healthy, super easy, only uses one pan, and only makes 2 servings, so we don't have leftovers.  Dave asked me for the recipe today, so I thought I'd share here as well.

I use whatever thin-sliced beef they have in the grocery store, but sometimes I do use more expensive cuts of meat depending on what is available.  I also tend to try to use broccoli slaw or rainbow slaw instead of coleslaw, because broccoli has more vitamin C and other nutrients than cabbage and I also think it tastes better.  I've also used whole pieces of broccoli, and once I tried using chicken flavored ramen and chicken, which was not quite as good (it needed something...), but worth a try.


Easy Asian Beef and Noodles

1 (8-ounce) rib-eye steak
1 teaspoon dark sesame oil, divided
1 cup (1-inch) sliced green onions
2 cups prepackaged coleslaw
2 (2.8-ounce) packages beef-flavor ramen noodle soup (such as Campbell's)
1-1/2 cups water
1 tablespoon low-sodium soy sauce


Trim fat from steak; cut diagonally across grain into thin slices. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak and onions; stir-fry 1 minute. Remove steak mixture from pan; keep warm. Heat 1/2 teaspoon oil until hot. Add slaw; stir-fry 30 seconds. Remove slaw from pan; keep warm.

Remove noodles from packages; reserve 1 seasoning packet for another use. Add the water and remaining seasoning packet to pan; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles 2 minutes or until most of the liquid is absorbed, stirring frequently. Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated. Yield: 2 servings.

NUTRITIONAL INFORMATION: CALORIES 489 (23% from fat); FAT 12.5g (sat 3.6g, mono 5g, poly
2.5g); PROTEIN 29g; CARB 68.1g; FIBER 4.9g; CHOL 55mg; IRON 6.3mg; SODIUM 1152mg; CALC 80mg


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