Asian Beef & Nodles
Quick Asian beef and ramen noodle skillet with frozen veggies and ginger, ready in 20 minutes for busy weeknights.
YIELD
4 servingsPREP
5 minCOOK
15 minREADY
25 minThis Asian beef and noodle recipe transforms budget-friendly ground beef and ramen packets into a satisfying one-pan dinner in under 25 minutes.
Brown the beef until well-done and season with one ramen packet, then build the broth right in the same skillet with frozen veggies, ginger, and the second seasoning packet.
Ramen noodles soften in the simmering liquid while soaking up all those savory, ginger-spiked flavors.
Finish with sliced green onions for a fresh pop of color and mild bite that cuts through the richness.
Chef Tips
- Break up beef small: Those ¾-inch cubes create more surface area for browning and better sauce distribution.
- Frozen veggies save time: No chopping required, and they thaw perfectly in the simmering broth.
- Green onions at the end: Stir them in after removing from heat to preserve their bright flavor and crisp texture.
Ingredients
Directions
Brown ground beef in large skillet over medium heat, until well-done, breaking up into ¾ in cubes.
Remove beef with slotted spoon, season with the one seasning packet from noodles.
Pour off drippings. Place noodles in skillet.
Add veggie mix, 2 cups of water, ginger and remaining seasoning packet, bring to a boil.
Reduce heat, cover and simmer 3 min, or until noodles are tender, stirring occasionally.
Return beef into skillet, heat through.
Stir in green onion.
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