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Oriental Beef Noodles

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“This recipe is not my own but has been altered to my taste. It is delicious and not hard to make.”
1 cup

Ingredients Nutrition

  • 8 ounces rib eye steaks, fat removed
  • 1 teaspoon sesame oil, divided
  • 1 cup sliced green onion, cut into 1-inch pieces
  • 1 garlic clove, minced
  • 1 cup shredded cabbage
  • 1 cup shredded carrot
  • 2 (2 7/8 ounce) packages beef-flavor ramen noodles
  • 1 12 cups water
  • 1 tablespoon soy sauce


  1. Trim fat from steak, cut steak diagonally across grain into thin slices. Heat ½ teaspoon of oil in a large nonstick skillet over medium-high heat. Add steak, green onions and garlic; stir-fry for two minutes or until done to your preference. Remove steak from skillet; keep warm.
  2. Remove noodles from packages; only use one for recipe or part of one depending on salt preference. Add water and remaining seasoning packet to skillet; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles for two minutes or until most of liquid is absorbed, stirring frequently. Stir in steak mixture, vegetables and soy sauce; cook until thoroughly heated.
  3. To make this dish more quickly you can buy the slaw mix with shredded cabbage and carrot already made. Just use 2 cups of the slaw mix in place of the 1 cup of the shredded cabbage and 1 cups of shredded carrots.

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