Thursday, July 30, 2009

Yatsobi

Looking for more creative ways to use some cabbage from our garden and stumbled upon this recipe...It was pretty good. Not something I'd want weekly, but definetly worth making again.
John's Rating: 7-8

1/2 lb lean ground beef, cooked and drained on paper towels
3 slices bacon, cooked and torn into bite size pieces (reserve 2 tbls bacon fat)
1 (3 ounce) packages ramen noodles (broken into 3 sections)
2 small garlic cloves, minced
1 small red onion, diced (about 3/4 cup)
1/2 medium cabbage, chopped (about 8-10 cups)
2 carrots, julienned
1 red bell pepper, cut into bite size pieces (I left this out...didn't have it on hand)
2-4 tablespoons light soy sauce
1 can bean sprouts (I used a large can)
light soy sauce, to taste
2 pinches crushed red pepper flakes
1/2 tsp. ground ginger

Directions

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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