Monday, September 28, 2009
Slow Cooker Oriental Beef & Noodles
Carl needed an early dinner, and I had spotted this recipe on Cooking This and That last week. I knew it was the perfect time to try it since it would be ready right when I got home from work. It smelled divine all day long, and tasted just as good! It was really easy and really flavorful. We'll definitely make this again. Oh and it was especially nice since the temp didn't even reach 60 today. A nice warm you up meal!
Oriental Beef and Noodles
adapted from Cook Once, Eat Twice Slow Cooker Recipes
Makes 4-6 servings
1 (16 ounce) package frozen stir fry vegetables
2 - 2 1/2 pounds beef stew meat, cut into 1" cubes
1 (12 ounce) bottle stir-fry sauce, any flavor (I used Kikkoman Stir Fry Sauce)
1/2 cup water
1/4 teaspoon crushed red pepper
2 (3 ounce) packages ramen noodles, broken
1/4 cup green onions, chopped
Coat a 4 quart slow cooker with cooking spray. Place frozen vegetables in the bottom and top with stew meat. In a medium bowl, stir together stir-fry sauce, water, and red pepper. Pour over stew meat and vegetables in cooker.
Cover and cook on low for 9-10 hours or on high for 4 1/2-5 hours (I recommend low, it will help to break the meat down more).
At the end of cooking time, discard spice packets from ramen noodles. Stir noodles and green onions into meat mixture. Cover and let stand 10 minutes more. Stir before serving. This can be kept on warm for 1-2 hours.
*After I added the noodles, I added another cup of water to cut down on the sauce. I think it needed it, but it just depends how thick and strong you want it to be.