Recipe by ANSELLA
"Ramen noodles and colorful vegetables make steak and cabbage a simple stir fry that is on the table in no time. Serve it with chop sticks and they'll think you ordered take out!"
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1 1/2 cups
2 (3 ounce) packages
beef flavored ramen noodles
Thai chili peanut sauce
beef top round steak, cut into 1/4-inch strips
carrot, cut into matchsticks
celery, thinly sliced
green onions, thinly sliced
thinly sliced red bell pepper
fresh mushrooms, thinly sliced
salt and pepper to taste
I made this tonight and my husband and I love this meal. I gave it 5 stars because I will make this again and again. I made a few changes. I did not have ramen noodles so I used egg noodles and cooked them in beef broth. I also used portabella mushrooms. I tenderized the steak before cooking. I did use cabbage since I did not have it on hand. The only negative, it was a tad bland. Next time I will double the amount of peanut sauce.
This was good however the raman noodles were mushy cooking them 3 minutes as the package instructions indicated. I would recommend not cooking them more than 2 minutes (not sure all raman noodles are the same as far as cooking directions, we got ours at an Asian market). The meat needed to be tenderized and it needed a little more kick. Otherwise it was pretty good. We had Peanut sauce on hand so we just added some Chili pepper sauce. Probably needed to add a bit more.
This was soo easy and delicious! The noodles were a bit soggy as other people said. May use different ones next time. People also suggested more flavor which was a big help so I used more peanut sauce soy sauce and sautéed ginger with the steak. I'll probably use more peppers next time. The biggest hit was that I added peanuts to the dish. It gives a great crunch and flavor. Perfect intro to cooking!
I made the dish and it was great. I did not have the chili with peanut butter so I added a TB spoon of Jif to the chinese chili sauce I had and the flavor was so good. I will be making it for friends and family. Great blend of fresh veggies and sauce inter mingled with the noodles.
This was fantastic!!! I sauteed thinly slice fresh ginger to give that extra POP!! It has become a family fav which we will make many times!!
I found this recipe while using the all recipes app on my phone and looking for something quick to make for dinner. This was super easy to make and everyone LOVED it. I did not have cabbage on hand so I did not add the cabbage and I could not find the peanut chili sauce, so I followed another review and added 1T of JIF peanut butter to sauce mix. I will be making this one again and again! Thanks
I have made this two times so far, with slight modifications. The first time I used diced chicken breast instead of beef, which worked well. The second time I used chicken top ramen and no meat, but the noodles came out a bit soggy. Either beef noodles hold up better, or a few seconds makes the difference between firm and soggy noodles.
This was ok, but I wasn't too fond of the texture of the ramen. My partner decided to make this one for dinner a few weeks ago, and we did like the overall dish, we think next time we will use a better noodle (perhaps lo main) instead of cheaper ramen.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Thai Steak and Vegetable Stir Fry
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 157
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