Quick, Easy -N- Fast Ginger Beef and Noodle Soup Recipe
1 pound lean ground beef
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 to 1/2 teaspoon pepper
2 cups water
13¾- to 14½-ounce can ready-to-serve vegetable broth
3-ounce package beef-flavored instant ramen noodles, broken up
3 cups frozen broccoli stir-fry vegetable mixture
In Dutch oven or large saucepan, brown ground beef over medium heat 6 minutes or until outside surface is no longer pink, breaking up into 3/4-inch crumbles. Pour off drippings.
Add salt, ginger and pepper. Stir in water, broth and seasoning packet from ramen noodles; bring to a boil. Stir in noodles and vegetables; return to a boil.
Continue cooking 2 to 3 minutes or until noodles are tender.
This recipe from the National Cattlemen's Beef Association makes 4 servings.
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