Last summer my twins spent 2 weeks with their best friend up in Idaho. While there, her mom made a dish that has had my girls longing for ever since. She sent me the recipe over Christmas and I made it last night.
Now I understand why they liked it so much (and why my friend in ID likes it too). It is really delicious and easy. You could easily change it up with different veggies. I made it this way to serve 5 – 6:
- 3 3-oz. packages beef-flavored ramen noodles (like Top Ramen)
- 1 – 1.5 lbs. beef sirloin steak or beef stew meat, cut in pieces about ¼ inch thick
- 2 T. cooking oil
- 1 C. thinly sliced carrot (about 2 medium)
- 1 C. bias-sliced celery (about 2 stalks)
- 1 12-oz. package frozen pea pods, thawed
- ½ C. water
- 2 T. snipped fresh parsley
- 4 tsp. teriyaki sauce
- 1 tsp. ground ginger (next time I think I’ll use fresh, but less of it)
- ½ tsp. crushed red pepper (optional)
- Cook ramen noodles according to package directions, except drain the noodles nad reserve the seasoning packages.
- Meanwhile, trim any separable fat from meat. If using steak, cut into bite-size strips; set aside.
- Preheat a wok or large skillet over medium-high heat. Add oil (you can add more oil as necessary during cooking.) Add carrot and celery and stir-fry for 2 to 3 minutes or until crisp-tender. Remove to a bowl to be added back in later.
- Add beef to the hot pan. Stir-fry for 2 to 3 minutes or to desired doneness. Don’t overcook or could get tough. Return carrot and celery to the pan. Stir in noodles, reserved seasoning packages, pea pods, water parsley, teriyaki sauce, ginger, and, if desired, crushed red pepper. Cook over medium heat until heated through, stirring occasionally.