Awesome Korean Noodle Recipe
If you think eating for health fitness requires living off of tree bark then you’re doing it wrong. Good food that gets you in shape shouldn’t make you sad. Case in point: this awesome Korean beef and noodle recipe.
Nothing screams strength and conditioning like a post-workout meal of protein and carbohydrates. Study after study tells us that loading up on carbohydrates with some protein after a tough training session speeds up recovery, burns fat, and helps our immune system. So if you’re not doing that right now, it’s a great place to start.
Some of us eat multiple carb meals a day. Yes, I know that sounds crazy in today’s carb phobic world, but it works for those who are highly active (5 or more hours a week of vigorous training). But eating the same concoction of eggs and oatmeal can get a little old after a while, even for those most dedicated.
So let’s fix that with this Korean dish that will rock your world. My wife surprised everyone with it on Saturday and the entire family requested it again the day after. It’s now a staple in my meal routine because I live off of carbs.
PREP TIME: 5:00 COOK TIME: 20:00 SERVINGS: 6
-1 pound lean ground beef (90% or higher)
-1/4 cup packed brown sugar
-1/3 cup soy sauce
-1/2 cup fresh squeeze orange juice…..from actual oranges
-3 bricks of ramen*
-4 garlic cloves, minced
-1 tbsp. cornstarch
-1 tbsp oil of choice (although sesame works well here)
-3 cups steamed broccoli
*You don’t want the Ramen that you throw in the microwave. You know, the crap you lived off of in college. You want ramen noodles made with either millet or brown rice. Lotus Foods makes a good brand
-In a medium pan, brown the ground beef. Add garlic and stir to combine
-In a medium bowl, add orange juice, soy sauce, brown sugar, and oil. Pour over beef and cook for 5 minutes.
-In a separate pan, lightly steam the broccoli with some cooking spray
-In a separate pot, boil water and add the ramen. It will only take 4 minutes to cook
-Let beef cool a bit and then serve together
Credit to missinthekitchen.com