Monday, December 7, 2009

Crockpot Asian Beef and Noodles


As the sole chef (I use the word chef lightly here...) in our house I am also the sole decision maker when it comes to dinner. I always ask John what he wants but he never knows. Boys... ugh... Every now and then I will be really really nice and plan a meal that has no interest to me but would excite John. This is a classic example of such a meal. I rarely make beef so anytime I do I know I am a hero in his eyes. This recipe couldn't be easier, just throw it in the crockpot and go on with your day. The end results were tasty. I enjoyed the flavor but since I don't love beef I felt like I was picking around it the whole time. John's reaction was hysterical. He said it tasted much better than it looked. Awww... I love when he whispers such sweet nothings. I guess I'll take it as a compliment, right? Overall we both really enjoyed it. This meal is also really good if you are trying to hide veggies from your child (or picky spouse) because mine completely disappeared into the meat/sauce mixture. Perfect for getting in veggies without even knowing it!

Source: Adapted from Lauren's Kitchen, originally from Cooking This and That

Ingredients
1 (16 ounce) package frozen stir fry vegetables
2 - 2 1/2 pounds beef stew meat, cut into 1" cubes
1 (12 ounce) bottle stir-fry sauce, any flavor
3/4 cup chicken or beef broth (low sodium)
1/4 teaspoon crushed red pepper
2 (3 ounce) packages ramen noodles, broken
1/4 cup green onions, chopped

Directions:
Coat a 4 quart slow cooker with cooking spray. Place frozen vegetables in the bottom and top with stew meat. In a medium bowl, stir together stir-fry sauce, broth, and red pepper. Pour over stew meat and vegetables in cooker.

Cover and cook on low for 9-10 hours or on high for 4 1/2-5 hours (I recommend low, it will help to break the meat down more).

At the end of cooking time, discard spice packets from ramen noodles. Stir noodles and green onions into meat mixture. Cover and let stand 10 minutes more. Stir before serving. This can be kept on warm for 1-2 hours.

3 comments:

  1. I know what you mean about it not looking pretty haha. But not bad for a weeknight crockpot dish!

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  2. Curious..should I serve this over rice or just by itself??

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    Replies
    1. I served as is- but you could definitely do it with rice if you wanted.

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