Ramen vegetable steak stir-fry
Yield: 4 Servings
Ingredients:
- 1 lb Beef tip steaks (1/4" thick) -cut crosswise into 1" wide -strips
- 2 cl Garlic minced
- 1 tb Sesame oil
- 1/4 ts Ground red pepper (cayenne)
- 1 pk (3 oz) Oriental Ramen -noodle soup *
- 1 pk (16 oz) Green Giant American
Instructions:
-Mixtures San Francisco -Style Frozen Broccoli -Carrots Water Chestnuts & -Red peppers 1 ts Cooking oil 1 Jar (4.5 oz) Whole mushrooms -drained 1 tb Soy sauce * 4 Green onions * Soy sauce and ramen noodle soup flavor this quick entree In a medium sized bowl combine beef strips garlic 1 tablespoon of sesame oil and ground red pepper toss to coat. Set aside Remove noodles from package; reserve seasoning package. Bring water to boil in a large saucepan. Break block of noodles into 3 pieces and add to water with frozen vegetables; return to a boil. Reduce heat; simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender stirring occasionally. Drain Well. Return vegetable mixture to saucepan and stir in seasoning package from noodles. Cover and keep warm. Rub 1 teaspoon cooking oil over large skillet or wok; heat over medium-high heat until hot. Add steak; cook and stir for 1 to 2 minutes or until meat is no longer pink. Stir in vegetable mixture mushrooms and soy sauce; heat thoroughly. Garnish with green onions. Makes 4 (1 1/2 cup servings) Nutritional information: 1 1/2 cup per serving. 330 calories; 26g protein; 25g carbohydrate; 4g dietary fiber; 13g fat (polyunsat 2gr; saturated 4g); Cholesterol 58mg; sodium 840mg; 620 mg potassium. Dietary Exchanges: 1 Starch 2 1/2 lean meat; 2 vegetable & 1 fat. Original recipe submitted by Linda Morten Katy Texas to "Classic Pillsbury Cookbooks" March 1994; No. 157 Typos and Meal-Master formatting courtesy Vince Gordon Aug 1994 Tried and enjoyed by the Gordon family in Beautiful Spring Texas
