- 2 pkgs (3 oz each) any flavor ramen noodles
- 3 cups water
- PAM® Original No-Stick Cooking Spray
- 3/4 pound boneless beef New York strip steak, trimmed of visible fat, cut into thin strips
- 2 cups matchstick-cut carrots (from 10-oz pkg)
- 2 cups frozen bell pepper and onion strips (from 16-oz pkg)
- 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
- 1 cup La Choy® Orange Ginger Stir Fry Sauce-Marinade
- 1/4 cup sliced green onions
|Serving Size||5 servings (1-1/4 cups each)|
- Break up noodles and combine with water in 2-quart saucepan; bring to a boil. Cook 2 to 3 minutes or until tender; drain. Discard seasoning packets or set aside for another use.
- Meanwhile, spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook beef 5 to 6 minutes or until cooked through, turning to brown both sides. Remove from skillet.
- Add carrots and pepper blend; cook and stir 4 to 5 minutes or until crisp-tender. Stir in water chestnuts, stir fry sauce, cooked beef and noodles. Cook until thoroughly hot. Top with green onions.
|Amount per Serving|
|% Daily Value*|
|Total fat||9 g||14%|
|Saturated fat||4 g||20%|
|Dietary fiber||3 g||11%|
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If you like quick and easy Asian dishes, this recipe will meet the bill. But, we found it to taste more like a "packaged" Asian dish and not a fresh, authentic flavored meal. It was nice not having a lot of prep for this meal - using the frozen veggies, the pre-cut matchstick carrots and a can of chopped water chestnuts really make this a snap to make. I used a wok to prepare it, which shortened the quick cooking time even more. I did not use NY strip steak as the recipe suggested. I used a cheaper cut - one recommended for stir fry - and it worked well. My husband and I felt the "1 Cup" of marinade was simply too much - the orange and ginger flavors in the marinade are VERY strong. It coated everything so thickly, you couldn't discern the flavors of the vegetables and aromatics. If I were to make this again, I'd cut the sauce back to half a cup. If you are not a fan of the texture of ramen noodles (which is easy to overcook), rice would be a good option.
I love Asian-inspired meals and I thought this one was great! First of all, it was pretty easy to make. Having more than one pot on the stove at the time is not my forte, but I will admit this time it was simple! Noodles boiling and beef browning - not too hard. At the end, combining all the ingredients into one skillet really simplified things. The next thing I liked about this meal was the taste. It was delicious! I'm a sucker for the satisfying crunch of water chestnuts, and they went wonderfully with the pepper and onion mix. Very, very tasty. The La Choy Orange Ginger Stir Fry Sauce-Marinade was lovely as well. I was very nervous it would be hot or spicy but it wasn't at all. It was very mild and I love the citrus taste. The steak strips tasted great, too, I think beef is my favorite meat to have in stir fry! The only thing I could have done without are the noodles - they were ok, but I think I prefer rice. I'd also probably add some garlic or soy sauce or both next time I make this, just for some extra flavor. But if you like to keep it simple, the original recipe is very yummy! Finally, clean-up on this one wasn't bad at all. Just a skillet to wash and a pot to rinse - a few utensils to throw in the dishwasher, a couple of packages in the trash and voila! - all clean. This was a great meal that I really enjoyed, and my husband did too. I'm looking forward to the leftovers tomorrow!
Wow! When a recipe is this easy and makes me look like a gourmet chef to boot, I can't give it enough praise! There was very minimal prep time for this dish - just cutting the strip steak into strips and chopping the green onions. The rest of the recipe was just throwing a package or this or a can of that into the mix and combining it all together - so simple! I loved the idea of using Ramen noodles - it added a bit of uniqueness to the recipe. I will admit, I had never cooked or eaten a dish with water chestnuts before, so I wasn't sure what they would taste like, but I ended up loving them. All the ingredients complemented each other perfectly, and gave the finished dish a very colorful appeal. The carrots added a bit of a crunchy texture, and the marinade gave it a nice little kick. I was so proud of this dish that I posted a picture of the finished product on Facebook, and I couldn't believe the response it got! Everyone commented on how yummy it looked. It was so yummy! I can't wait to make it again!
Wow!! Did I say,"Wow?" Wow...if you are a fan of ginger at all, and I am, you will love this recipe. I knew I was onto something just from the aroma in the house. The recipe is very well balanced, combining the lovely crunchy sweetness of carrots, water chestnuts, and bell peppers with the tender savoriness of the steak. Also, the sweet orange flavors combine nicely with just the right punch of ginger. Really, you would be hard pressed to find anything like it that tastes better. On top of it all it was very easy and fast to make and , don't discount presentation, it looks beautiful. Oh, and by the way, don't worry about which ramen noodles to choose at the store. You will not be using the flavor package that comes with them. I will definitely be making this recipe again and again. Yum!
Until I made this I had never thought to make a stir fry with ramen noodles before. It was definitely a great move to speed up prep time as they cook really fast. Whenever I've made a dish like this I've either stuck with brown rice or egg noodles. Overall this stir fry was fun, colorful, and surprisingly hearty. We really liked the flavor from the orange ginger marinade and my wife was happy having all those bell peppers in the mix. I actually stuck to the script on this one and was very happy with the results. I could see this being just as good with chcken or strips of pork loin, but I'd never turn down an opportunity to have some NY strip. The recipe made about five servings, so one turn at the stove yielded dinner for my family the night I made it and then lunch for my wife for the next two days.
I really enjoyed this recipe! It was a breeze to make. I used fresh veggies because I like the crunch and added onions. I also seasoned the beef some (salt, pepper, garlic powder). One tip: run some hot water over the noodles before adding them to the skillet at hte end-- otherwise they might be a little gummy. The Orange-Ginger stir-fry sauce is lovely! Flavorful and not too spicy for the kids.