Now don't get me wrong: take-out can be a lifesaver.
Whether you're a college student or you're a busy parent with kids heading back to school this month, I think it's safe to say – there are nights when we all just need to pick up the phone and order some sweet-and-sour chicken. Sometimes it's the price of sanity, and its well worth it.
(Go ahead and brush those fortune cookie crumbs off your chin. We won't judge.)
But most of the time, I think we all feel happier and healthier when we can make meals at home with our own fresh ingredients – especially if it takes less than 30 minutes. (Which is honestly about the same amount of time it takes for a delivery driver to arrive at your door anyway.)
The good news: you can make your own restaurant-style dishes at home, like these Tangy Beef Ramen Noodle Bowls! In fact, today's recipe is featured in the Fix It Fast 10-Meal Kit, which has everything you need to make 10 delicious meals and more – all in under 30 minutes, from start to finish.
Garden-fresh veggies. Tender steak. Tasty noodles. With plenty of color and crunch, these noodle bowls are really fast and really fun. And since this recipe makes enough to feed a small army, I guarantee you'll have leftovers for lunch the next day, too.
Ready to stir it up?
How to Bowl 'em Over
Here's a quick rundown of the recipe! You can also see the full recipe here »
Step 1: Steak & Sauce
Slice about 1 pound boneless sirloin steak into thin strips, like so:
Then mix up your sauce. In a small bowl, whisk together 1 (14.5 ounce) can reduced-sodium beef broth, ½ cup Tangy Thai Sauce, 1 tablespoon sriracha, 1½ teaspoon Onion Onion™ Seasoning and the flavor packets from 2 packages of beef ramen noodles.
Step 2: Stir-Fry
In a large skillet, heat 2 tablespoons vegetable oil over medium-high heat. Toss in your steak, and sprinkle with 1½ teaspoons Seasoned Salt and another 1 tablespoon Onion Onion Seasoning. Stir-fry about 3-4 minutes. Carefully add the sauce, reserved ramen noodles and 1 (10 ounce) package broccoli slaw.
Step 3: Simmer
Simmer about 5 minutes, gently pulling apart the noodles as they soften. Meanwhile, whisk 1 tablespoon cornstarch with 1 tablespoon water. Stir it into the skillet, and cook 1 minute to thicken. Remove from the heat, and gently stir in 2 cups baby spinach. Let the skillet stand a few minutes before serving (basically, just long enough to wilt the spinach).
Step 4: And … Serve!
Grab a couple chopsticks, and garnish your bowls with chopped cucumbers, green onions and/or fresh cilantro. Ta-da!
I mean, who needs take-out, right? After all, you've just made your own tender steak-and-veggie bowls right at home with your own fresh ingredients – in less than 30 minutes.
Now that's using your noodle.
Tips & Hints:
- For extra crunch, garnish with chopped nuts, such as peanuts, almonds or cashews.
- Feel free to add more veggies if you'd like, too! Baby corn, sliced water chestnuts, peapods or sliced red bell peppers would be delicious.
- If you like a little more kick, spice it up by adding more sriracha sauce to taste.
- Want to round out your meal with some extra sides? Try cream cheese wontons, pot stickers or egg rolls.