Reviewed: Mar. 30, 2012

We loved the recipe! I didn't "drain off fat, and rinse meat using a colander," however, as I only buy 93% fat-free hamburg, and there was virtually no fat to even drain off. Sharon

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Reviewer:

Sharon

Living In: Southbridge, Massachusetts, USA

Reviewed: Oct. 15, 2011

I should have known this wouldn't be good based on the ingredients, but I wanted to use up some Bok Choy I had on hand. It didn't have much flavor and wasn't worth the sodium overload.

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DrJill

Cooking Level: Intermediate

Home Town: Vermillion, South Dakota, USA

Living In: Fargo, North Dakota, USA

Reviewed: Jul. 8, 2011

Fantastic! I followed directions and it came out great. I didn't have minced garlic, but one large garlic clove works just as well. The photo doesn't show the bok choy leaves, but I cut the hole thing up and put it all in. Wonderful dish!

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flavor7

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Reviewed: Jun. 2, 2011

Nice way to use Bok Choy, I also added Tatsoi since it came in my CSA this week. Used 8oz of regular Chinese noodles instead of the ramen - could use less noddles. Since I didn't have a seasoning packet I seasoned the beef with salt and pepper and then used garlic powder plus beef bouillon when I added the veggies.

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Laura

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Cooking Level: Intermediate

Living In: Rome, Lazio, Italy

Reviewed: May 22, 2011

A little bland and I even added Siracha. I probably wouldn't make it again.

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sahall46

Cooking Level: Intermediate

Living In: Bloomington, Minnesota, USA

Reviewed: May 18, 2011

Not bad, but nothing special, either.

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Reviewer:

iloveonions

Cooking Level: Intermediate

Reviewed: Mar. 31, 2011

I make this when the rest of the family is having burgers since I don't like burgers lol! I have also made a variation by adding a handful of frozen veggies in or cooked fresh ones. Also I add garbanzo beans (chick peas) or mushrooms, water chestnuts and so on. It's endless what you can add to this to make it your own. Good dish!

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PATTISCHOOR

Cooking Level: Expert

Reviewed: Jan. 18, 2011

Yummy. I added mushrooms, shredded carrots and used reduced sodium beef broth. But I doubled the broth using 1/2 H20 and 1/2 broth (adjusted seasonings accordingly). I also added a couple T of sweet chili sauce. Then at the end I garnished with cilantro, green onions and red pepper flakes. I think this might also be good with stew meat done all day on low in the crock pot on low. Then you could just finish off on high an hour or so before serving.

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Whats4Dinner

Reviewed: Dec. 27, 2010

Very yummy and easy to make! Thank you!

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Amanda Pierce

Cooking Level: Intermediate

Reviewed: Nov. 15, 2010

I modified this a lot to be healthier and fresher. First, I didn't use ramen - I used udon noodles (cooked first, then added to finished broth at the end). I made the broth by using chicken stock, fresh minced garlic AND ginger, soy sauce, oyster sauce and stirfrying the onion in sesame oil. I used leftover cooked ground turkey I had on hand. I also added mushrooms. After dishing up the broth and noodles I added the bok choy (it just wilts a bit, doesn't cook to death), and garnished with some chopped green onion, cilantro and lime. Add sriracha or other hot sauce for added effect. It was simple, pretty easy and still a great dinner!

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