We’ve had one heck of a month. The last 4 weeks have been a complete blur and I am just now starting to feel normal.
If you’ve been reading along you know what’s been going on. If you haven’t been reading let me break it down quick like and in a hurry.
About 4 weeks ago my grandmother passed away, we had a rough time with funeral arrangements and we had family members coming in and well I still only remember parts of that week. It was a hard week for everyone.
3 weeks ago I had to travel for the blog. I headed to Columbus, OH for a few days for a trip and then I flew down to Houston, TX for a conference. Within 6 days I had been in 3 hotels, 6 states, 6 different airports and 8 different planes.
2 weeks ago I came home from TX and with no energy at all I trucked my tail to work and then came home each day and packed my house into boxes.
1 week ago my husband and I loaded a moving truck up with the last 8 years of our lives in boxes and left the house we had fell in love with and moved into a 2 bedroom apartment downtown. I got the kitchen, living room and bedroom halfway unpacked last weekend and the the work week started again and we’ve barely had time to breath.
Don’t get me wrong, we are LOVING our new apartment but holy heck y’all, I need a break!!
But back before any of this happened and back before my brain felt like it was completely full of fog, you may remember from Facebook and Instagram that Thomas and I took a little weekend trip up to Richmond for the Sprint Cup NASCAR race.
I got an invitation from Cargill Beef to join them and a few other social media rockstars in Richmond for the NASCAR race and a little VIP treatment.
I had never been to a NASCAR race in my entire life but I knew that Thomas would be ridiculously excited to go.
Of course I was right. haha We got a weekend house sitter, jumped in the car and headed up to Richmond, VA for a night at the track.
We arrived at the track around lunch and strolled around the vendor area. I had never seen so much NASCAR stuff in my life. We played a few games, checked out the race car driver tents and grabs a T-shirt for Thomas’ mom.
After that it was time to meet up with Cargill Beef and get our NASCAR Experience started.
Cargill Beef treated us so nice while we were there.
We were treated to a hospitality motor coach (which in turn 3) for a bit of relaxing before the race, we got to go down and check out pit road and then we were treated to an amazing steak dinner from Cargill Beef and Sam’s Club
Believe me when I tell you that I wish you could have been there for this dinner. These Daily Chef steaks from Sam’s Club were probably some of the best steaks I’ve ever had in my life. Not only were they perfectly cooked and delicious, they were HUGE.
Thomas ended up eating half of mine along with his steak because I just couldn’t finish it all.
Dinner was wonderful and we had a blast chatting with the people from Roush Fenway, Cargill and Sam’s Club. They were all incredible nice and they were just a pleasure to be around.
After dinner and before the race we got to meet and chat with Ricky Stenhouse Jr.. He drives the #17 Cargill car for the NASCAR races. He was incredibly nice and so down to earth.
He talked to us about racing and chatted a bit about his dogs and girlfriend. (He dates Danica Patrick.)
So after our little chat with Ricky Stenhouse Jr it was time to get ready for the race.
We climbed up onto the top of the motor coach in turn three, put on our super stylish headsets and got ready to cheer for the #17 car!
I may not be the biggest NASCAR fan out there or know a lot about the sport but I think that we had a pretty good view. I think I may be spoiled now. I don’t know if I’ll be able to go to a race and sit in normal seats now since my first NASCAR experience was so nice!
I know that Thomas was thrilled with our spot to watch the race.
I have to admit that I actually had a ton of fun. I wasn’t sure how I was going to like it but being at the track is 100% better and more enjoyable than watching cars go around in a circle on the TV. 😉
After the race we stayed just long enough to watch the fireworks and see the cars go around the track one last time. We thanked our wonderful hosts and headed out for the night.
Now what does all of that have to do with Beef & Ramen Noodle Stir Fry? Well we got our Sam’s Club Membership renewed when we got home and fell in love with the Daily Chef steaks there.
The last thing we bought from Sam’s Club was a wonderful package of the Daily Chef Stew Beef which is what we used to make this tasty but simple Beef & Ramen Noodle Stir Fry.
Here is a little line of of what you’ll need. I forgot to throw the olive oil into the picture and by time I realized my mistake it was too late. There are also a few other things you’ll need for the sauce but that’s all in a photo below.
Did you know that this is the first real meal that we have cooked in the new apartment?1 I mean yeah we’ve used the stove before now haha but we haven’t had a true home cooked meal in our new place until now. I can’t wait to fall back into our routines and cook here.
But anyways, let’s keep going shall we?
We used the Daily Chef Grain Fed Angus Beef Stew Beef from Sam’s Club for our Beef & Ramen Noodle Stir Fry. We didn’t need the whole package for this meal, which is perfectly ok with me since I love to stock pile meats in the freezer (and fridge) for future meals.
For this recipe you’re only going to need about 1.5 pounds of stew beef…ok maybe 2 pounds if you’re anything like my husband. 😉 But for the sake of this recipe let’s stick to 1.5 pounds of stew beef.
Stew Beef pieces are kind of big to me so, I like to cut them down into bite sized, more manageable pieces. Thomas is perfectly fine with them as they are.
We also use this Broccoli-Beef Stir-Fry Seasoning Mix for our Beef & Ramen Noodle Stir Fry. Don’t ask me why. It’s just something that Thomas likes to use.
Toss in the in the beef and toss with 1 tablespoon of stir fry seasoning.
For the sauce, combine the granulated garlic (or cloves of garlic minced), soy sauce, rice wine vinegar, sesame oil, brown sugar, water, and cornstarch. Whisk together until smooth. (don’t worry, I’ve got the amounts for you in the recipe below)
Make a well in the center of the skillet and pour the sauce into the center of the skillet. Cook for 4-5 minutes. Stir everything together in the skillet.
And that’s it!
You’re ready to dive into a bowl of one of the tastiest Beef & Ramen Noodle Stir Fries ever! Wait… Stir Fry, Stir Fries, Stir Frys?? Does the “y” turn to “ies” in Beef & Ramen Noodle Stir Fry? I know one of you out there is a grammer & english rockstar. Tell me! haha
So there you have it. Beef & Ramen Noodle Stir Fry that you’re going to love….well I’ve got my fingers crossed that you’re going to love it. I know that we do.
I can’t wait to get to cooking in my kitchen again. I’ve missed it these last few weeks. Who knows what I’ll come up with!
Beef & Ramen Noodle Stir Fry Ingredients
3 tablespoons of olive oil
2 cups sliced mushrooms
4 cups broccoli florets
15 oz can of mini stir fry corn
1 cup shredded carrots
3 packages of beef flavored ramen noodles (with flavor packets)
1 tablespoon of stir fry seasoning (I used Kikkoman Broccoli-Beef Stir-Fry Seasoning Mix)
For the sauce:
1 tablespoon of granulated garlic (or cloves of garlic minced)
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon sesame oil
1 tablespoon brown sugar
1/2 cup water
1 tablespoon cornstarch
Bring a large pot of water to a boil. (this will be for the noodles later)
Cut stew beef into bite sized pieces. Heat 1 tablespoon of oil in a large skillet. Add in beef and toss with 1 tablespoon of stir fry seasoning. Mix well. Cook beef until it browns.
Remove the beef from the skillet and set aside.
Add 2 tablespoons of oil to the skillet. Add in the mushroom slices and cook for about 3 minutes. Add in the broccoli and stir. Cook broccoli until it is bright green.
Add in the stir fry corn and shredded carrots.
Stir well and cook until vegetables are tender. Add in the beef and stir to combine.
Add the noodles and beef flavor packets to the water. Cook for about 8-10 minutes or until tender.
In a bowl, combine 1 tablespoon of granulated garlic (or cloves of garlic minced), 3 tablespoons soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon sesame oil, 1 tablespoon brown sugar, 1/2 cup water, 1 tablespoon cornstarch. Whisk together until smooth.
Make a well in the center of the skillet and pour the sauce into the center of the skillet. Cook for 4-5 minutes. Stir everything together in the skillet.
Add in the noodles (without the water). Toss everything together and serve.
I was hosted by Cargill and Sam’s Club for the Richmond Race and I just wanted to Thank Everyone who made that weekend possible! A huge thanks goes out to Mike, Andrea and Stacie from Roush Fenway Racing, Kelly and Holly from Cargill and Bob from Sam’s Club.
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