Kathleen Rear

I hope you’ll forgive the inclusion of packaged ramen noodle. The college kid staple has a bad reputation, but in my defense this one of those “silk purse out of a sows ear” recipes. Sometimes cheap and cheerful satisfies.

Spicy Beef Ramen

4 packets Ramen Noodle

For the Sauce
1/2 cup Beef Stock
1/2 cup Hoisin Sauce
1 Tablespoon Soy Sauce
1 Teaspoon Garlic Oil
1 teaspoon Red Pepper Flakes
Combine all ingredients and set aside.

3 Beef Chuck Steaks (sliced against the grain into thin strips)
1 Carrot (sliced thinly)
2 Cups Red Cabbage (shredded)
2 Green Onions (coarsely chopped)
2 Celery Stalks (coarsely chopped)
2 Tablespoons Garlic Oil

Boil the ramen according to package instructions and drain. Toss the noodles with 1/4 cup of the hoisin sauce mixture and set aside.
In a large skillet or Wok heat the garlic oil over medium high heat. Brown the sliced beef in batches for about 2 minutes a side. Set meat aside.

Add the vegetables and saute until tender, about 10 minutes.

Add back in the meat and noodles and the remaining sauce. Toss all the ingredients together then serve immediately.

This dish went over well with my teenagers. Ramen is a favorite, plus I snuck in some veggies!