This delicious meal is quick, easy, and is a crowd pleaser! My husband ate 3 bowls before looking at me and asking, “Do you like this as much as I do?” Indeed, I did like it as much as he did! But there was not much left to fight over! But the teeny bit that was leftover was delicious for lunch the next day, even if eaten cold. You need about 5 minutes to prep this recipe and about 15 minutes of cook time…so it can be on the table in less than 30 minutes and is truly a complete meal in and of itself! Let’s get cooking!!!
Ingredients
- 4 blocks Lotus Foods Rice Ramen or 3 cups veggie noodle of your choice for a Whole30 option, cooked
- 1 tbsp sesame oil
- 1 lb ground beef
- 2 cups chopped broccoli florets
- 1/2 cup water
- Salt to taste
- chopped green onions (for garnish) if desired
Stir Fry Sauce
- 1/2 cup coconut aminos (or low sodium soy)
- 2 tsp sesame oil
- 2 tsp rice vinegar
- 1 tsp garlic powder
- 1 tsp ground ginger (can sub 2 tsp minced fresh ginger)
- 1/2 tsp crushed red pepper flakes (omit for less spice)
- 1 tsp arrowroot powder
Instructions
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Whisk all of the sauce ingredients together and set aside.
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Cook ramen noodles according to package directions. Drain and set aside.
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While the water for the noodles comes to a boil, heat the oil in a large saute pan over medium heat. Add the ground beef along with a pinch of salt. Cook it for 5-7 minutes until browned and cooked through. Remove the beef using a slotted spoon and set it aside on a plate.
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Add the broccoli to the pan along with the 1/2 cup of water. Cover the pan and let the broccoli steam for 3-4 minutes until it is crisp tender.
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Add the ground beef back to the pan along with the cooked ramen noodles. Add the stir fry sauce and toss everything together over medium heat for 1-2 minutes until heated through and the sauce thickens a bit. Serve with extra red pepper flakes and green onions on top, if desired.