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Over A Cup of Coffee: ‘Asian Beef and Noodle Toss’

Diane Prather

'Asian Beef and Noodle Toss'

• 1 pound lean ground beef

• 2 packages (3 ounces each) Oriental-flavored ramen noodles (broken up)

• 2 cups frozen vegetable mixture, such as broccoli, carrots, red peppers, water chestnuts

• 1/4 teaspoon ground ginger

• 2 tablespoons thinly sliced green onions

Heat a large nonstick skillet over medium heat until hot. Add ground beef, cook 8 to 10 minutes, breaking it into 3/4 inch crumbles and stirring occasionally. Remove from skillet with a slotted spoon and season with one seasoning packet from the noodles. Place the noodles in a skillet. Add vegetable mixture, 2 cups water, ginger, and remaining seasoning packet. Bring to a boil. Reduce heat, cover and simmer 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet and heat through. Stir in the onion.

‘Asian Beef and Noodle Toss’

• 1 pound lean ground beef

• 2 packages (3 ounces each) Oriental-flavored ramen noodles (broken up)

• 2 cups frozen vegetable mixture, such as broccoli, carrots, red peppers, water chestnuts

• 1/4 teaspoon ground ginger

• 2 tablespoons thinly sliced green onions

Heat a large nonstick skillet over medium heat until hot. Add ground beef, cook 8 to 10 minutes, breaking it into 3/4 inch crumbles and stirring occasionally. Remove from skillet with a slotted spoon and season with one seasoning packet from the noodles. Place the noodles in a skillet. Add vegetable mixture, 2 cups water, ginger, and remaining seasoning packet. Bring to a boil. Reduce heat, cover and simmer 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet and heat through. Stir in the onion.

Last week, Julie Moore, of the Colorado Beef Council, graciously sent me “Convenient and Healthy Ground Beef Recipes,” the brochure I mentioned in a previous column.

The “Saucy Skillet Meatballs and Potatoes” recipe featured in the previous column also came from this brochure.

This week’s recipe, also from the brochure, looks like a winner. I intend to try it later. Because of the ramen noodles in the ingredients, I guess that the dish might be a hit with kids, too.

To make “Asian Beef and Noodle Toss,” you will need the following ingredients: 1 pound lean ground beef, 2 packages (3 ounces each) Oriental-flavored instant ramen noodles (broken up), 2 cups frozen vegetable mixture (such as broccoli, carrots, red peppers, and water chestnuts), 1/4 teaspoon ground ginger, and 2 tablespoons thinly sliced green onions.

(The vegetables give this dish a delightful color.)

Heat a large nonstick skillet over medium heat until hot. Add the ground beef, and cook 8 to 10 minutes, breaking it into 3/4 inch crumbles and stirring occasionally. Remove from the skillet with a slotted spoon and season with 1 seasoning pack from the noodles. Set aside.

Place noodles in the skillet. Add the vegetable mixture, 2 cups water, ginger, and remaining seasoning packet from noodles. Bring to a boil. Reduce heat, cover and simmer 3 minutes or until noodles are tender, stirring occasionally.

Return beef to skillet and heat through. Stir in the green onion.

The dish makes four servings. Doesn’t it sound great?

Thanks to the Beef Council!

This same brochure has some tips for cooks.

One time-saving tip is to save time preparing for your favorite ground beef recipes by browning several pounds of ground beef at one time. Drain and then package in heavy zipper freezer bags for later use. (For best quality, use within 3 months.) One pound of ground beef will provide 2 1/2 cups of crumbles.

When you’re ready to use the frozen hamburger, thaw it in the microwave. Great tip for times that we need to make fast meals.

And if you buy ground beef with a higher percentage of fat, you can reduce the fat by draining, rinsing and/or blotting it away.

After browning the beef, drain off the fat.

Then use a slotted spoon to transfer it to a plate lined with paper towels. Carefully blot the top of the meat with more paper towels. Then transfer the beef to a colander and rinse with four cups of hot (not boiling) water.

For this last tip, do not run water directly from the tap because it causes the beef to break into finer pieces, which can affect the texture of your finished dish. After rinsing the beef, transfer it back to the drained pan or to a clean plate. This method can reduce the fat in ground beef by as much as half.

Now it’s your turn. Please send your recipes to me at Box 415, Craig 81626 or call me at 824-8809. Do you have recipes for some of the yummy peaches that are in fruit stands now?

Copyright Diane Prather, 2009.


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