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Ingredients Jump to Instructions ↓

  1. 8 - 10 ounce rib-eye steak

  2. 2 tsp. dark sesame oil

  3. 1 cup green onions sliced diagonally in 1-inch pieces

  4. 2 cups packaged cole slaw with carrots

  5. 2 packages beef-flavoured ramen noodle soup (I use Ichiban)

  6. 1 1/2 cups water

  7. 1 tbsp. soya sauce

Instructions Jump to Ingredients ↑

  1. Season steak liberally with salt and pepper. Heat 1 tsp. oil in skillet over medium-high heat and brown the steak well on both sides. Remove the steak and keep warm.

  2. Add remaining 1 tsp. oil to skillet, add slaw, onions and soya sauce and a little salt and stir-fry 30 seconds.

  3. Remove slaw from skillet and keep warm.

  4. Heat water in the skillet with a little salt, add one of the ramen seasoning packets and bring to a boil.

  5. Break noodles from both ramen packages in half and add to skillet.

  6. Cook noodles for two minutes stirring frequently. Almost all water will be absorbed.

  7. Slice the steak into long, thin slices.

  8. In two bowls, layer noodles, then slaw, then steak.

  9. Serve immediately. If you split an 8 oz. steak, then one portion is 10 WW points.

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