Skillet Beef And Noodles Using Ramen Food

HAMBURGER SKILLET SUPPER

Steps:

• In a skillet, cook beef until no longer pink; drain.
• Add noodles with contents of seasoning packet and water.
• Bring to a boil; cook for 3 minutes or until noodles are tender.
• Add the veggies and cook until tender, about 3 minutes as well.
• Makes about 4 servings.
• Here is another way to do it: Cook the beef as stated previously. During this time, heat up a saucepan of water to cook the ramen noodles in. Rather than just using 1 packet, use 2 packets of the beef flavor ramen noodles. When cooking the noodles, cook them without the flavoring. During this time, (after you drain the ground beef) add the veggies to the meat and continue to cook. As the veggies become cooked, add the two packets of flavoring to the beef-veggie mixture. The ramen noodles don't take long to cook, so be sure to watch them. When they are done, drain them, and add them to the beef-veggie mixture. The completed dish will have more flavor, and more noodles for the noodle lovers! Enjoy!

BEEF RAMEN NOODLE BOWL

Steps:

• Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine beef, pepper and 1/2 teaspoon seasoning from 1 ramen noodle package. Reserve remaining seasoning from packet for broth; discard second seasoning packet.
• Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry half of beef 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Remove from skillet; keep warm.
• Combine water, onion, garlic, ginger and reserved seasoning from packet in same skillet. Bring to a boil; reduce heat and simmer 2 minutes. Add noodles. Bring liquid to a boil; reduce heat and cook according to package directions or until noodles are al dente, about 3 minutes. Stir in beef; add miso, toppings and garnishes, as desired.

BEEFY ITALIAN RAMEN SKILLET

Steps:

• Break blocks of noodles in half (reserve one seasoning packet; discard second packet); set aside. In 10-inch skillet, cook beef and pepperoni over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
• Stir tomatoes, water and reserved seasoning packet into beef mixture. Heat to boiling. Stir in noodles and bell pepper. Cook 3 to 5 minutes, stirring occasionally, until noodles are tender.
• Sprinkle cheese on noodle mixture in ring around edge of skillet. Cover and let stand about 5 minutes or until cheese is melted.

RAMEN STIR-FRY

Steps:

• In a large skillet, cook beef, carrots and onion over medium heat until beef is no longer pink and carrots are crisp-tender, 7-9 minutes, breaking up beef into crumbles; drain. , Add water, cabbage, mushrooms, green pepper, soy sauce and contents of seasoning packet from noodles. Break noodles into small pieces; add to pan. Cover and cook until liquid is absorbed and noodles are tender, 8-10 minutes.

QUICK ASIAN BEEF RAMEN NOODLES

Steps:

• Mix Sauce.
• Heat oils in a medium skillet over high heat. Add onion and garlic, cook for 1 1/2 minutes until starting to go golden.
• Add beef and cook, breaking it up as you go, until it changes from pink to light brown.
• Add Sauce and cook for 2 to 3 minutes until well caramelised (see video).
• Push beef to the side to make enough space for the noodles. Add water, place noodles in water.
• Leave for 45 seconds then turn.
• Leave for 30 seconds, then untangle the noodles, then toss through the beef.
• Add beansprouts, toss for 1 minute until sauce reduces to coat the noodles and the noodles are cooked. (Note 7)
• Serve immediately, garnished with green onions and sesame seeds.

BEEF WITH RAMEN NOODLES

Steps:

• In a small bowl, combine cornstarch and 2 tablespoons broth until smooth; set aside. , In a large skillet, stir-fry beef in oil. Add soy sauce; cook for 3-4 minutes or until liquid has evaporated. Remove beef and keep warm., Set aside seasoning packets from noodles. Cook noodles according to package directions; drain and keep warm., Add the corn, broccoli, red pepper, carrot, onions and remaining broth to the skillet. Sprinkle with contents of reserved seasoning packets. Cook for 4-6 minutes or until vegetables are crisp-tender., Stir reserved cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add reserved beef and noodles to skillet; heat through. Garnish with peanuts.

BEEFY ITALIAN RAMEN SKILLET

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef and pepperoni slices in the hot skillet until beef is completely browned, 5 to 7 minutes. Stir tomatoes, water, and the seasoning packet contents from the ramen noodles into the beef mixture.
• Break ramen noodle blocks into halves and add to beef mixture with the green bell pepper; cook until the noodles soften, about 5 minutes.
• Remove skillet from heat, sprinkle mozzarella cheese over the beef mixture, and place a cover on the skillet; let mixture sit until cheese melts, 2 to 3 minutes.

CHEESY BEEF NOODLE SKILLET

Steps:

• Brown meat in large nonstick skillet on medium heat; drain. Stir in peppers, tomatoes, water and dressing.
• Discard Seasoning Packets from soup mixes or reserve for another use. Break apart Noodles. Add to meat mixture; mix well. Bring to boil, stirring frequently; cover. Simmer on medium-low heat 5 min., stirring occasionally.
• Remove from heat. Sprinkle with cheese.

BEEF AND BROCCOLI RAMEN

Steps:

• Add steak, 1 tablespoon soy sauce and 1 tablespoon rice wine vinegar to a medium bowl. Marinate for 1 hour or overnight in the fridge.
• Meanwhile, mix together all of the sauce ingredients in a medium bowl.
• Cook the ramen noodles according to the package instructions. Set aside.
• Add 1 tablespoon of oil to a large skillet. Add in broccoli and sauté over medium heat until tender but still crisp. Remove the broccoli from the pan and set aside.
• Add the remaining tablespoon of oil to the pan. When pan is almost smoking add in beef. Sauté for 1-2 minutes. Toss in garlic and saute for 1 minute.
• Add the broccoli back to the pan along with the sauce. Stir and simmer until thickened, 1-2 minutes.
• Toss in the noodles and stir to coat.
• Serve immediately with sesame seeds if desired.

RAMEN NOODLE & BEEF SKILLET

Steps:

• Open all three packages of Ramen noodles. Remove seasoning packets and set aside. Break noodles up into 1-inch chunks. Set aside.
• Brown ground beef in a skillet until no longer pink, drain off fat. Return meat to the pan and sprinkle with the seasoning packet from the mushroom flavored ramen, saute for 2 minutes. Remove beef from pan and set aside.
• In same skillet, add 2 cups water and bring to a boil. Add frozen vegetables, all of the noodles, garlic powder, thyme and the two chicken seasoning packets. Bring to a boil again then reduce heat to medium low. Cover and gently boil for a few minutes or until noodles are tender, stirring occasionally. Return meat to skillet, toss together and serve.

SKILLET BEEF AND BROCCOLI RAMEN

Steps:

• Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Put the steak pieces in a large ziploc bag.
• In a bowl, combine 1/4 cup vegetable oil, 1 teaspoon minced garlic, 2 tablespoons red wine vinegar, 1/4 cup honey, 1/4 cup soy sauce, 1/4 teaspoon pepper, 1/2 teaspoon salt, and 1 tablespoon coarsely chopped Italian parsley.
• Whisk together and pour over the flank steak in the bag.
• Seal and place in the fridge for at least 1 hour and preferably 6-8+ hours (no more than 12 hours). Flip the steak in the bag halfway through the marinating time.
• Boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water.
• Chop the broccoli into bite-sized even pieces.
• Remove the flank steak and drain off any remaining marinade. Toss the steak to coat with the cornstarch.
• In a large skillet over high heat, add in 1 tablespoon of the remaining vegetable oil. Heat until the oil is shimmering and then add in 1/2 the beef so it can be in a single layer.
• Cook without moving until the beef is well seared, about 1-1/2 minutes. Continue cooking while stirring until the beef is lightly cooked but still pink in spots, about 30 seconds. Transfer to a plate.
• Add in the last remaining tablespoon of oil to the pan and heat until shimmering. Add the remaining beef and cook without moving until the beef is well seared, about 1-1/2 minutes. Cook for another 30 seconds.
• Transfer the rest of the beef to the plate.
• In the same skillet, add the beef broth, brown sugar, remaining soy sauce, sesame oil, oyster sauce, remaining garlic, and ginger.
• Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 5-8 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggies.
• Bring the mixture to a boil. Once boiling, top the mixture evenly with the broccoli (don't stir in). Cover the pot with a lid and reduce the heat to low.
• Allow the broccoli to steam until crisp tender about 3 minutes or to desired tender-ness.
• Remove the lid, add in the cooked pasta and cooked meat.
• Stir and top with desired toppings: green onions, red pepper flakes, sesame seeds.
• Enjoy immediately.

SKILLET BEEF AND NOODLES USING RAMEN

Steps:

• cook noodles as instruction on pkg.
• add seasoning pkgs; drain off most liquids.
• set aside.
• meanwhile in 10 in skillet over med-high heat, cook beef and onion till beef is browned and onion tender, stirring to separate meat.
• spoon off fat.
• stir in tomato soup, water, worcestershire sauce, mustard and pepper.
• stir in reserved noodles.
• heat through, stirring occasionally.
• garnish with the spices and parm cheese.

BEEF NOODLE SKILLET

Steps:

• Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 1 minute. Add the ground chuck and sprinkle with salt and pepper. Cook the meat, crumbling as you go, until cooked through, about 5 minutes. Add the tomato paste and cook for about 30 seconds.
• Add the noodles, broth, 1 cup hot water, the mustard, paprika and Worcestershire sauce. Give a big stir and bring to a simmer. Cover and allow everything to simmer, stirring occasionally and adding up to 1/2 cup more water if necessary, until the pasta is al dente and the sauce has thickened, about 12 minutes. Stir in the sour cream and heavy cream and cook for 1 additional minute or until the pasta is tender.
• Remove from the heat. Sprinkle over the chives and serve directly from the pan.