I love skillet meals and casseroles because they tend to be somewhat easy to make and the clean-up is pretty quick! Asian Beef & Noodles is a recipe I found in Family Circle magazine (December 2008) and it quickly became a family favorite. I tend to go light on the ginger, as Chris isn't a huge fan, but I would not leave it out. He made the meal without the ginger once when I was working late one night, and I kept telling him throughout dinner that it tasted great, but something was missing. He finally fessed up that he skipped out on the ginger!
Asian Beef & Noodles
1 pound ground beef
1 small pepper, seeded and thinly sliced
4 scallions, trimmed and thinly sliced
2 tbsp ginger, finely chopped
1 clove garlic, finely chopped
1/4 tsp red pepper flakes
1 tsp sugar
3 tbsp stir-fry sauce
3 tbsp lime juice
8 oz whole wheat thin spaghetti
Cook pasta following package directions.
In a large skillet, cook beef until no longer pink.
Add pepper, scallions, ginger, garlic, red pepper flakes & sugar to skillet; cook for 5 minutes, stirring occasionally. Turn off heat and stir in stir-fry sauce and lime juice.
Drain pasta and add to skillet with beef mixture. Toss to combine.