Beef And Snap Peas Ramen Recipes

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GARLIC BEEF AND VEGGIE RAMEN



Garlic Beef and Veggie Ramen image

Garlic Beef and Veggie Ramen is an easy 30-minute dinner recipe that is so much better than take-out!

Provided by Chelsea

Categories     Dinner

Time 35m

Number Of Ingredients 14

3/4 cup + 2 tablespoons low-sodium soy sauce, (separated)
2 tablespoons hoisin sauce
2 and 1/2 tablespoons minced garlic, (separated)
3 tablespoons + 1 teaspoon cornstarch, (separated)
1 pound flank steak
3-5 tablespoons vegetable oil, (separated)
Assorted veggies: 8 ounces sliced mushrooms, 8 ounces snap peas, 1 cup shredded carrots, 1 red bell pepper
2 packages (3 ounces each) ramen noodles ((discard seasoning packets; use just the noodles!))
2 tablespoons sesame oil
1 cup low-sodium beef stock or broth
1 tablespoon minced ginger
1/2 cup brown sugar*, (packed)
1/2 - 1 full teaspoon red pepper flakes
Optional: green onions

Steps:

  • OPTIONAL: marinade the meat. Toss together 1/4 cup soy sauce, hoisin sauce, and 1 tablespoon minced garlic. Very thinly slice the flank steak against the grain into 1/4th inch thick strips and then into 2 inch pieces. Place the steak pieces in the marinade and set out at room temperature for 20-30 minutes. OR cover tightly and place in the fridge for up to 8 hours. If you want this to be a true 30-minute dinner, skip this step!
  • While the meat is marinating, prep and cook the veggies. Place 1 tablespoon oil in a large skillet or wok and add in the sliced mushrooms, snap peas, shredded carrots, and chopped red bell pepper. Cook over medium high heat until crisp tender and transfer to a bowl/plate.
  • Remove the meat and drain off any remaining marinade. Toss the meat to coat with the cornstarch in a large plastic bag. Alternatively use your fingers to work the cornstarch into the meat. Make sure all of the meat is well coated in cornstarch.
  • Add another tablespoon of 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 that same skillet or wok, add in the sesame oil, remaining 1/2 cup + 2 tablespoons soy sauce, beef stock or broth, remaining 1 and 1/2 tablespoons minced garlic, minced ginger, brown sugar* (add to your taste preference, we like a lot of sugar in this dish), and red pepper flakes.
  • Stir and cook (uncovered) over medium heat until sauce thickens a bit and reduces by about a third (about 10-12 minutes). You don't want to reduce it too much so it can still generously coat all the noodles & veggies.
  • In a small dish, whisk together remaining 1 teaspoon cornstarch with 1 teaspoon water until smooth. Whisk into the sauce.
  • While the sauce is reducing, boil a small pot of water and cook the ramen noodles for exactly 2 minutes. Drain and rinse in cold water.
  • Add the cooked veggies, cooked meat, and drained ramen noodles into the sauce. Toss to coat and top with green onions. Add some cracked pepper and additional red pepper flakes if desired. Enjoy immediately.

Nutrition Facts : Calories 434 kcal, ServingSize 1 serving

STIR-FRIED BEEF AND SUGAR SNAP PEAS



Stir-Fried Beef and Sugar Snap Peas image

Here's a stir-fry far better than most take-out Chinese, and you can make it with any lean cut of meat - flank steak, London broil, tenderloin, sirloin or skirt steak - so long as it is cut thin against the grain. Most takeout joints use snow peas, but sugar snaps are juicier and more succulent, and just as crunchy. (Their downside is that they are slightly more work: they need to be thinly sliced.) As for the sauce, it's simple: thick dark soy sauce (tamari works well), sesame oil, chicken broth and Madeira.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, weeknight, one pot, main course

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 pound lean beef, cut into 1/4-inch strips
3 tablespoons tamari or dark soy sauce
2 teaspoons toasted sesame oil, more for drizzling
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound sugar snap peas, trimmed
3 fat scallions
2/3 cup chicken broth
2 1/2 tablespoons Madeira or sweet sherry
1 tablespoon cornstarch
3 tablespoons peanut or olive oil
4 garlic cloves, minced
Rice, for serving
2 tablespoons toasted sesame seeds (optional)
Sriracha or other hot sauce, or rice wine vinegar for garnish
chili oil, for garnish

Steps:

  • In a medium bowl, mix beef, 2 tablespoons tamari, sesame oil, salt and pepper. Set aside.
  • Thinly slice sugar snap peas crosswise into disks. Thinly slice scallions, reserving dark green parts for garnish.
  • In a small bowl, mix chicken broth, Madeira, 2 tablespoons water, remaining 1 tablespoon tamari and cornstarch.
  • Heat a large skillet over high heat. Add 2 tablespoons oil. When pan is hot, stir-fry beef until browned, about 2 minutes. Transfer beef and any liquid to a plate.
  • Add remaining tablespoon oil to skillet and when hot, add garlic and white and light green scallion parts until lightly browned, about 1 minute. Add sugar snap peas and chicken broth mixture, lower heat to medium and cover. Let cook for 2 minutes. Transfer beef and juices to skillet and stir-fry 2 minutes. Serve over rice, garnished with more sesame oil, sesame seeds, dark parts of scallions, and hot sauce or vinegar and chili oil.

Nutrition Facts : @context http, Calories 329, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 15 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 4 grams, Sodium 816 milligrams, Sugar 6 grams, TransFat 0 grams

BEEF RAMEN



Beef Ramen image

Make your own take out at home with this easy veggie beef ramen recipe! This dish is filled with tender steak, crisp vegetables and the perfect sauce.

Provided by Jamielyn Nye

Categories     Main Course

Time 25m

Number Of Ingredients 14

2 Tablespoons olive oil
1 yellow bell pepper (, chopped)
1 red bell pepper (, chopped)
2 cups broccoli (, chopped)
1-2 cups snap peas (, cut in half)
1 cup shredded carrots
10 ounce flank steak (, sliced into bite size pieces)
S&P to taste
2 teaspoons minced garlic
1/3 cup lite or reduced-sodium soy sauce
1/4 cup light brown sugar
2 teaspoons sesame oil
1/4 teaspoon ground ginger
6 ounces ramen noodles (, or lo mein or spaghetti noodles (you can also serve over rice instead))

Steps:

  • Place the olive oil in a large skillet and warm over medium-heat. Add the vegetables and cook until fork tender, stirring occasionally.
  • While the vegetables are cooking, start the noodles according to package directions. Don't over cook (I like to cook 2 minutes less than it says, since it will cook an additional minute with the sauce). Also, whisk together the soy sauce, brown sugar, sesame oil and ground ginger in a small bowl. Set aside.
  • Remove veggies to a plate or push to one side of the pan. Add the steak to the pan and sprinkle with a little salt and pepper. Cook for a few minutes, then flip and cook until tender and no longer pink.
  • Finally, add in minced garlic. Then push the steak to one side of the pan and pour in sauce. Let simmer for one minute. Add the noodles and cook an additional minute. Serve while hot with desired toppings. Enjoy!

Nutrition Facts : Calories 323 kcal, Carbohydrate 36 g, Protein 16 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 28 mg, Sodium 1104 mg, Fiber 3 g, Sugar 13 g, ServingSize 1 serving

ASIAN BEEF WITH SUGAR SNAP PEAS



Asian Beef with Sugar Snap Peas image

Deliciously savory and easy to make... try this Asian Beef with Sugar Snap Peas tonight!

Provided by The Chunky Chef

Categories     Entree

Time 35m

Number Of Ingredients 12

Asian Sauce:
1/2 cup low sodium soy sauce
5 tablespoons brown sugar
6 cloves garlic (minced)
1/2 teaspoon ginger
2 teaspoons rice vinegar
--------------------------------------------
10 oz snap peas
4 tablespoons olive oil
10 oz mushrooms (sliced thinly)
1 pound beef (thinly sliced (sirloin steak strips, flank steak, or any other steak))
2 cups cooked rice

Steps:

  • Heat a large skillet until hot, add 2 tablespoons olive oil - it should sizzle. Immediately add sliced mushrooms and cook them on high heat, stirring occasionally, until they brown. Salt them midway through. Remove mushrooms to a plate.
  • Microwave the peas for 2 minutes (or boil), and set aside.
  • To the same skillet, on high heat, add 2 more tablespoons of olive oil. Immediately add thinly sliced meat. You might want to do this in 2 batches, because you will want each slice of meat to touch the bottom of the skillet and for meat slices not to be crowded. This will ensure that meat will brown. Cook meat until both sides are browned. Remove this batch to a plate. Add a second batch of meat, and repeat.
  • Whisk together sauce ingredients and set aside.
  • Return all of the cooked meat back to the skillet. Add the peas and cooked mushrooms, then the sauce. Cook on high heat for about 1 minute.
  • Serve over rice.

BEEF AND SNAP PEAS RAMEN



Beef and Snap Peas Ramen image

This "ramen hack" uses fresh ingredients to liven up packaged ramen. Adapted from a recipe at Serious Eats. http://bit.ly/fPBZyf

Provided by DrGaellon

Categories     Meat

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

1 (3 -4 ounce) package beef-flavored ramen noodles
1/4 lb flank steak, thinly sliced
2 tablespoons vegetable oil, divided
1/4 lb snap peas
2 tablespoons oyster sauce
1 teaspoon sugar
2 scallions, sliced (green part only)

Steps:

  • Add half the ramen seasoning packet to the sliced steak and toss well.
  • Cook the ramen in boiling water just until soft and the block of noodles breaks apart; do not cook to doneness. Drain and set aside.
  • In a skillet, heat 1 tablespoon oil until smoking. Add beef in one layer and allow to cook, entirely undisturbed until well-browned, about 1 minute. Toss the meat, add snap peas and cook 1 minute more.
  • Add the remaining oil, the noodles, the rest of the seasoning packet, the oyster sauce and sugar. Toss well and cook 1-2 minutes.
  • Transfer to a serving bowl and sprinkle with scallions to serve.

Nutrition Facts : Calories 878.1, Fat 50.3, SaturatedFat 13.9, Cholesterol 77.2, Sodium 2788.5, Carbohydrate 72.2, Fiber 5.9, Sugar 9.9, Protein 36.1

ASIAN STYLE GROUND BEEF WITH SUGAR SNAP PEAS AND NOODLES



Asian Style Ground Beef with Sugar Snap Peas and Noodles image

Easy, delicious and healthy Asian Style Ground Beef with Sugar Snap Peas and Noodles recipe from SparkRecipes. See our top-rated recipes for Asian Style Ground Beef with Sugar Snap Peas and Noodles.

Categories     Beef/Pork     Asian     Asian Beef/Pork

Yield 8

Number Of Ingredients 11

1 1/2 lbs extra lean ground beef
1 medium onion, chopped
6 cloves garlic, chopped
2 tsp fresh ginger, grated
2 lbs frozen sugar snap peas
4 tbs soy sauce
2 tbs hoisin sauce
2 tsp hot chili garlic sauce
1 cup beef broth
1 tbs cornstarch
14 oz Instant Egg Noodles

Steps:

  • Brown the ground beef along with the garlic, onions, and ginger in a large skillet.
  • Meanwhile bring a large pot of water to a boil and cook the instant egg noodles according to the package directions.
  • Once the meat is browned and the onions are tender add in the sugar snap peas.
  • Allow to cook for a few minutes to begin to thaw.
  • Meanwhile mix together the beef broth, soy sauce, hoisin sauce, hot chili garlic sauce, and the cornstarch.
  • Add the cooked noodles to the meat and pea mixture.
  • Add the liquid mixture to the skillet.
  • Continue cooking until the sugar snap peas are tender crisp and the sauce is thickened.

Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories

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