Last night I had wanted to make this Asian Beef Casserole because I had most of the ingredients. It came out great, but I made it with several differences according to my pantry. I’m sharing that with you today, but I forgot to take a picture. Ooops! I’ll try to update with a real picture next time I make it. :)
Even though neither care for cauliflower, both Andrew and my boyfriend had seconds including eating all their cauliflower. Yay! We have another winnner to the meal rotation!
- Brown meat until no longer pink. Remove meat from pan, and pour off drippings. Season meat with one seasoning packet from noodles, garlic powder, onion powder, 1 T ground ginger, Slap Ya Mama Cajun Seasoning Hot Blend, and Worcestershire Sauce. Set aside.
- In same pan, add 2 cups water. Bring to a boil. Add noodles (broken up), frozen California Blend vegetables, other T ground ginger, remaining seasoning packets and Huy Fong, Sriracha Hot Chili Sauce. Cover. Simmer 3-5 minutes, or until noodles are tender, stirring occasionally. Return meat to skillet; stir and serve.
Photo courtesy of www.sxc.hu/profile/txpotato