Crock pot asian beef and noodles

By jab120638

Ingredients

• 1 (16 ounce) package frozen stir fry vegetables (I used 2 since the bags were smaller than 16 ounces)
• 2 - 2 1/2 pounds beef stew meat, cut into 1" cubes (I used about 3 pounds)
• 1 (12 ounce) bottle stir-fry sauce, any flavor
• 1/2 cup water
• 1/4 teaspoon crushed red pepper
• 2 (3 ounce) packages ramen noodles, broken
• 1/4 cup green onions, chopped

Details

Servings 1
Adapted from seeaimeecook.blogspot.com

Preparation

Step 1

, was super easy (no browning, no prep, just throw it in!) and took no cream soups. It's also not the typical tomato based crockpot meal that I often come across. It was tasty and I'd definitely recommend it for an easy dinner. I also think it might possibly be kid friendly, as the vegetables are pretty hidden by the end of the cooking process. I don't even like some of the vegetables that were in the mix and I ate it all - it all blends together.

Lauren mentions that hers was salty but we found the opposite - we both added salt to ours. I think this just depends on what type of stir fry sauce you use. I used almost 3 pounds of beef and 2 bags of frozen vegetables. I didn't adjust the liquid at all and it was plenty.

1 (16 ounce) package frozen stir fry vegetables (I used 2 since the bags were smaller than 16 ounces)



Coat a 4 quart crockpot 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 crockpot.

At the end of cooking time, discard spice packets from ramen noodles and crumble the noodles into meat mixture. Cover and let stand 10 minutes more and then stir. Add the chopped green onions to each serving.