Beef and Ramen Noodle Bowl
Vegetable Spring Rolls
Ingredients
- ½ (1-lb) pkg ground beef
- 1 (8-oz) pkg sliced mushrooms
- 1 clove garlic, minced
- 1 (32-oz) carton chicken broth
- 1 Tbsp sesame oil
- 2 Tbsp refrigerated minced ginger (from a 4-oz tube)
- 1 (12-oz) pkg broccoli slaw mix
- 1 (3-oz) pkg ramen noodles, seasoning packet discarded
- 2 Tbsp chopped fresh cilantro
Instructions
- Cook beef, mushrooms, and garlic in a Dutch oven over medium heat until beef is browned and crumbly; drain and return to pan.
- Stir in broth, sesame oil, and ginger; bring to a boil. Add slaw mix and noodles; simmer 3 minutes or until noodles are tender. Stir in cilantro.
Side Dish Ingredients
- ½ (22.5-oz) pkg frozen vegetable spring rolls
Side Dish Instructions
- Cook desired amount of spring rolls according to package directions.
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