How to make it

  • Combine 2 T. teriyaki sauce and chili oil in med bowl. Add beef and toss to coat; set aside.
  • Combine cornstarch, remaining 4 T. teriyaki sauce and sherry in small bowl; stir until smooth. Set aside.
  • Heat wok over high heat about 1 min or until hot. Drizzle 1 T. peanut oil into wok and heat 30 seconds. Add half the beef mixture; stir-fry 2 min or until beef is barely pink in center. Remove beef to large bowl. Repeat with remaining beef mixture. Reduce heat to med-high.
  • Add remaining 1 T. peanut oil to wok and heat 30 seconds. Add garlic, mushrooms and onion; stir-fry 2 min and add thawed veggies and stir fry for 5 min or until vegetables are tender.
  • Stir cornstarch mixture until smooth and add to wok. Stir-fry 30 seconds or until sauce boils and thickens.
  • Return beef and any accumulated juices to wok; cook until heated through.
  • Cook Ramen in boiling water for 2 min. drain all water off. Heat skillet with sesame oil, add noodles and sprinkle with seasoning packets. Stir fry for a couple min.
  • Divide noodles among 4 plates, serve stir fry over noodles, sprinkle with peanuts and green onion.

Reviews & Comments 2

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  • waterlily 8 years ago
    I think this will be what's for dinner tonight! Thanks for sharing!
    Was this review helpful? Yes Flag
  • juliecake 8 years ago
    This looks like another neat recipe using good old ramen. I'll add it to noodles!
    Was this review helpful? Yes Flag

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