Beijing Beef Pouch O Noodles

Directions:

1. In a mixing bowl, add your thinly sliced Sirloin, Soy Sauce, Rice Vinegar and Baking Soda and mix together. Let that marinate for 20-30 minutes.
2. Make your sauce in a mixing bowl by combining, Sugar, Water, Hoisin Sauce, Ketchup, Rice Vinegar, Soy Sauce, Sweet Chili Sauce, and crushed red pepper flakes.
3. In a pan on the stove over high heat, splash a little soy sauce and cook your meat, stirring cooked meat from the pan and put into a mixing bowl.
4. If your pan is dry add a little more soy sauce, add 6 cloves of diced garlic, stir it around a little, then add vegetables and cook over high heat stirring constantly, until vegetables are softened up.
5. Add meat back to the pan, add the sauce, cook on high, bring it up to a boil. Let boil for 4-5 minutes.(If you want to eat right away, you will want to make a slurry with cornstarch and water 2 Tbsp of each and keep cooking until the sauce is thickened.)
6. Use dividers or molds for portions and pre-freeze.
7. Make Ramen Noodles as directed by the package, do not use the seasoning packets.
8. Using tray dividers or molds for portions, pour a little of the leftover sauce from the meat over the noodles. Pre-Freeze Pop out of molds before you Freeze Dry. If using dividers you can leave dividers in.
9. My portions are two disks each from my 6 count molds.
10. Store Appropriately. (See Tips and Tricks for storage help)