Easy Asian Beef And Noodles: Difference between revisions
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==Step 1== | ==Step 1== | ||
'''Trim''' fat from steak; '''cut''' diagonally across grain into thin slices | |||
'''Heat''' <sup>1</sup>/<sub>2</sub> teaspoon oil in a large nonstick skillet over medium-high heat | |||
'''Add''' steak & onions; '''stir-fry''' 1 minute | |||
'''Remove''' steak mixture from pan; '''keep''' warm | |||
'''Heat''' <sup>1</sup>/<sub>2</sub> teaspoon oil until hot | |||
'''Add''' slaw; '''stir-fry''' 30 seconds | |||
'''Remove''' slaw from pan; '''keep''' warm | |||
==Step 2== | |||
<br /> | |||
Revision as of 00:50, 26 November 2019
Ingredients
1 (8 ounce) rib-eye steak
1 teaspoon dark sesame oil, divided
1 cup (1 inch) sliced green onions
2 cups prepackaged coleslaw
2 (2.8 ounce) packages beeflavor ramen noodle soup
11/2 cups water
1 tablespoon low-sodium soy sauce
Instructions
Step 1
Trim fat from steak; cut diagonally across grain into thin slices
Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat
Add steak & onions; stir-fry 1 minute
Remove steak mixture from pan; keep warm
Heat 1/2 teaspoon oil until hot
Add slaw; stir-fry 30 seconds
Remove slaw from pan; keep warm
Step 2
