Ingredients

The following ingredients have 4 Servings
  • ⅓ cup soy sauce
  • 1 Tbsp brown sugar
  • 1 Tbsp grated ginger
  • 1½ tsp minced garlic
  • 1 tsp sesame oil
  • ¼ tsp crushed red pepper
  • 16 oz. lean (90% ground beef)
  • 2 3-oz. packages ramen noodles (crumbled)
  • 2½ cups water
  • 2 cups broccoli florets (chopped)
  • 1 cup sugar snap peas
  • 2 medium carrots (diced)
  • 1 can baby corn (drained)
  • 2 Tbsp sliced green onions
  • 1 Tbsp sesame seeds (lightly toasted)

Instruction

  • Using a small bowl, whisk together all ingredients for sauce; set bowl aside.
  • Using a large skillet or wok, cook beef over medium heat, stirring occasionally, until no longer pink.  
  • Drain any excess grease from pan. Remove beef from pan and set aside.
  • Using same skillet, add ramen noodles, water, broccoli, snap peas, carrots and mini corn; stir and bring to a boil. (Note: Discard flavoring packets from ramen noodles.)
  • Reduce heat to low, cover and cook for 3-4 minutes, or until noodles and vegetables are tender. Drain any excess water from skillet.
  • Return beef to skillet; add sauce and stir until well combined. Continue cooking over medium-high heat for 2-3 minutes, or until beef is hot.
  • Before serving, garnish with sliced green onions and sesame seeds.