Easy Asian Beef and Noodles 1 (8 ounce) rib eye steak 1 teaspoon dark sesame oil, divided 1 cup (1 inch) sliced green onions 2 cups prepackaged coleslaw 2 (2.8 oz.) packages beef ramen noodle soup 1 1/2 cups water 1 tablespoon low sodium soy sauce Trim fat from steak; cut diagonally across grain

Easy Beef and Noodles 1lb Stew meat, Beef or Venison cut in even bite size pieces 1 can each cream of mushroom and cream of chicken soup 1 can of water 1- 4oz can of mushroom stems and pieces, do not drain. flour salt & pepper olive oil for frying 8 oz sour cream 16 oz package wide egg noodles 1

Boil meat until tender, with just enough water to cover meat. Remove meat from pan and set aside. Reserve juice in pan, add broth and noodles. Cook noodles per package instructions. When finished, add meat and cook for about 5 minutes. Salt and pepper to taste.

This could also be served over rice, mashed potatoes or a baked potato. I'm sure this recipe could be also used as a base for more - maybe add some mushrooms and sour cream for a stroganoff-type dish, or use minced beef instead of ground for a diffe rent texture. Maybe even add a vegetable like

Cook bacon in skillet until crisp. Remove bacon and crumble. Saute onions in bacon drippings until tender; add beef and cook until brown, stirring to crumble. Drain off drippings. Stir in tomato sauce, green peppers, chili sauce, salt, and pepper. Cover and simmer 10 minutes. Add uncooked noodles

Slice beef across the grain into thin strips. Heat oil in skillet then add beef, onion and garlic salt. Cook on medium heat until brown. Stir in soup, water, soy sauce and brown gravy sauce. Heat to boil. Add broccoli and reduce heat to low. When done, serve over noodles or rice.