Oriental Beef and Noodles

Another Crock-pot Recipe. This one is incredibly easy to throw together & pretty tasty, although not the prettiest to photograph. We both liked this for an easy dinner that you don’t really have to pay attention to during the day.

We made just a few changes to Colleen’s recipe, and I think it gave it just a tad more flavor. Yum!

Oriental Beef and Noodles

1 (16 ounce) package frozen stir fry vegetables
2 - 2 1/2 pounds beef stew meat, cut into 1" cubes
1 (12 ounce) bottle stir-fry sauce, any flavor
1/2 cup water
1/4 teaspoon crushed red pepper (we changed this to about a teaspoon for a little mote heat)
2 (3 ounce) packages ramen noodles, broken
1/4 cup green onions, chopped

Coat a 4 quart slow cooker with cooking spray. Place frozen vegetables in the bottom and top with stew meat. In a medium bowl, stir together stir-fry sauce, water, and red pepper. Pour over stew meat and vegetables in cooker.

Cover and cook on low for 9-10 hours or on high for 4 1/2-5 hours (I recommend low, it will help to break the meat down more).

At the end of cooking time, Stir noodles, Ramen spice packets, and green onions into meat mixture. Cover and let stand 10 minutes more. Stir before serving. This can be kept on warm for 1-2 hours.