Favorite Food Friday: Easy Asian Beef And Noodles

Before Jason and I were married, I saw a picture on the front of a Weight Watchers cookbook and it looked so good that I bought the cookbook so I could make this meal for us. Since that day, this meal has been a staple in our house (and I'm pretty sure that it's the only recipe that I have tried in the book). It's quick and easy and delicious. The recipe is for two people and it's one downfall is that it doesn't double well. It always turns out kind of mushy when I try. But it cooks quick enough that you could make it in batches or do what I usually do when serving this to guests - use two pans. It's worth the extra work - it's that good!

(slightly adapted from Two's Company cookbook by Weight Watchers)

what you put in it:
1 (8-ounce) rib-eye steak
1 teaspoon dark sesame oil, divided
3 green onions, sliced into one inch pieces
2 cups prepackaged coleslaw
2 packages beef-flavor ramen noodle soup
1 1/2 cups water
1 tablespoon low-sodium soy sauce

how you make it:
Cut steak diagonally across grain into thin slices. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak and onions; stir-fry 2 minutes. Remove steak mixture from pan; keep warm. Heat 1/2 teaspoon oil until hot. Add slaw; stir-fry 1 minute. Remove slaw from pan; keep warm.

Remove noodles from packages; reserve 1 seasoning packet for another use. Add the water and remaining seasoning packet to pan; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles 2 minutes or until most of the liquid is absorbed, stirring frequently. Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated.


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