Ramen Noodle Beef Toss

Since Annie brought up Church in her last post, I thought I would take the opportunity to mention I am Catholic. Why is that significant? Because I need to confess: I got this recipe from a Church cookbook from when I was a kid, and I tweaked it a bit to my family's liking. (Yeah, if you think I am cheating Annie, I understand if you want to delete this, but I will move it to my blog. This recipe turns out to good not to share.) It kind of remind me of Jop Chae (Korean beef lomein).
Ramen Noodle Beef Toss
1 lb. lean ground beef
2 T soy sauce
2 pkg. Instant Ramen noodles (Oriental Flavor works best, but I couldn't find a stock photo of it)
2 c. of frozen Asian vegetable mixture
1/8 teaspoon of ground ginger
2 c. of water
2 T. of sliced green onion

Brown beef over medium heat in a nonstick skillet sprayed with cooking spray. This should take about 8 to 10 minutes. Remove the beef from the skillet after the meat is browned into a large bowl. Mix the soy sauce and one of the seasoning packets from the Ramen into the ground meat. In the same skillet, combine water, vegetables, noodles (broken into several pieces), ginger, and the left over seasoning packet. Bring it to a boil, then reduce heat. Simmer for 3 minutes, or until noodles are tender, stirring occasionally. Return beef to skillet, and heat thoroughly. Stir in green onion before serving.