Heat sesame oil in a 12-in. cast iron skillet over medium-high heat. Add fajita vegetables and frozen meatballs. Cook for 4 to 5 minutes or until vegetables are softened and meatballs are golden brown, stirring occasionally. Meanwhile, whisk together broth and Mongolian seasoning mix in a small bowl.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
This skillet dish goes from kitchen to table in record time. Toss frozen meatballs with sautéed veggies and ramen noodles in a simple Mongolian sauce for a savory dish made in 20 minutes.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tbsp. Hy-Vee toasted sesame oil | ||
| 1 (1-lb.) container Hy-Vee Short Cuts fajita vegetables | ||
| 1 (12-oz.) pkg. Hy-Vee frozen beef meatballs | ||
| 2 ½ c. Hy-Vee 50% reduced sodium beef broth | ||
| 1 (1-oz.) pkg. Sun-Bird Mongolian beef seasoning mix | ||
| 2 (3.5-oz.) pkg. Sapporo Ichiban Japanese style noodles & original flavored soup | ||
| 1 (6-oz.) pkg. Basket & Bushel snow peas | ||
| Sesame seed, toasted; for garnish |
Things To Grab
- 12-in. cast iron skillet
- Wooden spoon
- Whisk
- Small bowl
Directions
Discard or reserve seasoning packet from noodles for another use. Add noodles and broth mixture to skillet. Cook, uncovered, over medium heat for 4 to 5 minutes or until noodles are softened, stirring occasionally to separate noodles.
Stir in snow peas. Cook for 2 to 3 minutes or until heated through, stirring occasionally. Garnish with toasted sesame seed, if desired.