Post by wilderness on Sept 27, 2018 8:19:27 GMT -5
Yatsobi (Beef, Cabbage and Ramen Noodle Stir-Fry)-Birdy
Ingredients
1 lb lean ground beef, cooked and drained on paper towels
6 slices bacon, cooked and torn into bite size pieces (reserve 2 tbls bacon fat)
2 (3 ounce) packages ramen noodles (broken into 3 sections)
3 garlic cloves, minced
1 medium red onion, diced (about 1 1/4 cup)
1 medium cabbage, chopped (about 8-10 cups)
3 carrots, cut into thin 1 inch strips
1 red bell pepper, cut into bite size pieces
2 -4 tablespoons light soy sauce
3 cups bean sprouts (Mung bean)
light soy sauce, to taste
crushed red pepper flakes (about 1/2 to 1 tsp) (optional)
Directions
In a large skillet or wok, brown ground beef and set aside to drain on paper towels.
Fry bacon, drain on paper towels and reserve 2 Tbsp of the bacon fat.
Heat the bacon grease over medium heat.
Add chopped onions and garlic and cook for 3-4 minutes or until onions are soft.
Add 2 - 4 tbls. soy sauce.
Add carrots and cook for 2-3 minutes.
Add cabbage & red bell pepper.
Stir-fry on medium-high heat for 5-6 minutes or until vegetables are crisp tender. (We like ours crisp so you may want to cook longer).
Prepare Ramen noodles as directed on package, drain, and toss with a little olive oil to keep them from sticking together (do not add the seasoning packets).
Add ground beef, bacon and crushed red pepper flakes (if using) to the vegetable mixture and cook at medium heat for 2-3 minutes, or until meat is heated through.
Add bean sprouts and Ramen noodles to meat and vegetable mixture and stir fry 2-3 minutes, stirring frequently.
Serve with extra soy sauce to taste. SERVES: 6-8
SERVES: 6-8
Ingredients
1 lb lean ground beef, cooked and drained on paper towels
6 slices bacon, cooked and torn into bite size pieces (reserve 2 tbls bacon fat)
2 (3 ounce) packages ramen noodles (broken into 3 sections)
3 garlic cloves, minced
1 medium red onion, diced (about 1 1/4 cup)
1 medium cabbage, chopped (about 8-10 cups)
3 carrots, cut into thin 1 inch strips
1 red bell pepper, cut into bite size pieces
2 -4 tablespoons light soy sauce
3 cups bean sprouts (Mung bean)
light soy sauce, to taste
crushed red pepper flakes (about 1/2 to 1 tsp) (optional)
Directions
In a large skillet or wok, brown ground beef and set aside to drain on paper towels.
Fry bacon, drain on paper towels and reserve 2 Tbsp of the bacon fat.
Heat the bacon grease over medium heat.
Add chopped onions and garlic and cook for 3-4 minutes or until onions are soft.
Add 2 - 4 tbls. soy sauce.
Add carrots and cook for 2-3 minutes.
Add cabbage & red bell pepper.
Stir-fry on medium-high heat for 5-6 minutes or until vegetables are crisp tender. (We like ours crisp so you may want to cook longer).
Prepare Ramen noodles as directed on package, drain, and toss with a little olive oil to keep them from sticking together (do not add the seasoning packets).
Add ground beef, bacon and crushed red pepper flakes (if using) to the vegetable mixture and cook at medium heat for 2-3 minutes, or until meat is heated through.
Add bean sprouts and Ramen noodles to meat and vegetable mixture and stir fry 2-3 minutes, stirring frequently.
Serve with extra soy sauce to taste. SERVES: 6-8
