ORIENTAL BEEF STIR-FRY
Servings: 4

1 pound beef tip steak, cut 1/8 to 1/4 inch thick
(or cut sirloin steak in to stir-fry strips)
1 tablespoon vegetable oil
1/8 teaspoon ground red pepper
1 package (3 oz.) Beef Ramen noodles
2 cups frozen Oriental vegetable combination
2 cups boiling water
2 teaspoons light soy sauce

Cut beef tip steaks into 1-inch wide cross-wise strips.

Combine oil and red pepper; add beef strips and toss to coat.

Break noodles into 3 or 4 pieces; reserve seasoning packet. Add noodles and vegetables to boiling water; return to boil over high heat. Reduce heat; simmer
gently, uncovered for 3 minutes.

Drain noodle-vegetable combination and toss with reserved seasoning packet.

Heat large skillet over medium-high heat. Stir-fry beef (one-half at a time) 30 to 60 seconds.

Add soy sauce to beef strips. Stir in noodle-vegetable combination and heat until hot.

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CURRIED RICE

1 cup uncooked long-grain white rice
2 chicken or vegetable bouillon cubes (smashed)
1 1/2 teaspoon curry powder
1 teaspoon dry minced onion
1/2 teaspoon ground cumin
1/2 teaspoon dried parsley flakes
1/2 teaspoon salt or celery salt

Just cook as you would regular rice.

You can double or triple the recipe and stock up.