Sometimes even the simplest meals can still have such great flavor. Some nights I take my inspiration from our favorite take-out places and make what I like to call #fakeaway. With restaurants coming and going and the best ones being so busy, I have been making meals like this more and more frequently. This noodle dish highlights the delicious combination of ginger and garlic over a nice sirloin steak. Ginger Beef Noodles is simple to make but so super good when you serve it up.
To keep this gluten-free (for my youngest son), I used Tamari soy sauce instead of regular soy sauce. Did you even know soy sauce had gluten in it? I was a bit shocked when I read that on a list of foods to avoid. Luckily it is pretty easy to find the gluten free variety. But you don’t have to use Tamari if you already have a brand of soy sauce you like. I also used rice ramen noodles (my fave is by Lotus Foods). Again that is just to keep it GF, so if you have another ramen noodle you prefer go for it. I will caution again using the instant noodles as they sort of fall apart when you try to mix them in with the beef and vegetables.
This is a fairly filling dish, so you probably will not need any sort of side dishes with it. But if you want to enhance the whole take-away fake-away experience, you could add some gyoza or spring rolls on the side. By the way you can also make this recipe with chicken! Just cut up boneless skinless chicken breasts or thighs and cook them the same way as the beef, just add another 5-7 minutes to make sure they are cooked through.
Now Let’s Get Cookin’!
Ginger Beef Noodles
- 2 lb Beef Sirloin cut into thin strips
- 2 tbsp Fresh Ginger grated
- ½ cup Tamari Soy Sauce
- 4 Garlic Cloves minced
- 1 tbsp Sesame Seeds plus more for garnish
- 8 oz Baby Bella Mushrooms sliced
- 8 oz Sugar Peas
- 1 cup Teriyaki Sauce
- 8 bricks Rice Ramen Noodles
- 5 Green Onions chopped
- Start water boiling for noodles.
- In a large saute pan over medium high heat, add beef, ginger, tamari and garlic. Saute until beef is no longer pink. Reduce heat to medium.
- Add ramen bricks to boiling water and cook as directed on package.
- Add sesame seeds, mushrooms, snap peas and teriyaki sauce. Continue too cook until ramen is done.
- Drain ramen noodle and immediately add to saute pan. Add green onions. Toss to evenly coat noodles.
- Serve with an extra sprinkle of sesame seeds if desired.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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