YATSOBI (BEEF, CABBAGE AND RAMEN NOODLE STIR-FRY)

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Yatsobi (Beef, Cabbage and Ramen Noodle Stir-Fry) image

This is excellent. A friend at work gave me the recipe and she got it off the internet. I made it tonight with a few minor changes and loved it. It makes a lot but reheats well.

Provided by @MakeItYours

Number Of Ingredients 12

1 lb lean ground beef, cooked and drained on paper towels
6 slices bacon, cooked and torn into bite size pieces (reserve 2 tbls bacon fat)
2 (3 ounce) packages ramen noodles (broken into 3 sections)
3 garlic cloves, minced
1 medium red onion, diced (about 1 1/4 cup)
1 medium cabbage, chopped (about 8-10 cups)
3 carrots, cut into thin 1 inch strips
1 red bell pepper, cut into bite size pieces
2 -4 tablespoons light soy sauce
3 cups bean sprouts (Mung bean)
light soy sauce, to taste
crushed red pepper flakes (about 1/2 to 1 tsp) (optional)

Steps:

  • In a large skillet or wok, brown ground beef and set aside to drain on paper towels.
  • Fry bacon, drain on paper towels and reserve 2 Tbsp of the bacon fat.
  • Heat the bacon grease over medium heat.
  • Add chopped onions and garlic and cook for 3-4 minutes or until onions are soft.
  • Add 2 - 4 tbls. soy sauce.
  • Add carrots and cook for 2-3 minutes.
  • Add cabbage & red bell pepper.
  • Stir-fry on medium-high heat for 5-6 minutes or until vegetables are crisp tender. (We like ours crisp so you may want to cook longer).
  • Prepare Ramen noodles as directed on package, drain, and toss with a little olive oil to keep them from sticking together (do not add the seasoning packets).
  • Add ground beef, bacon and crushed red pepper flakes (if using) to the vegetable mixture and cook at medium heat for 2-3 minutes, or until meat is heated through.
  • Add bean sprouts and Ramen noodles to meat and vegetable mixture and stir fry 2-3 minutes, stirring frequently.
  • Serve with extra soy sauce to taste.

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