Recipe: Ramen Vegetable Steak Stir-Fry (using Ramen noodles)

RAMEN VEGETABLE STEAK STIR-FRY

1 lb beef tip steaks 1/4-inch thick cut crosswise into 1-inch wide strips
2 cloves garlic, minced
1 tbsp sesame oil
1/4 tsp ground red pepper (cayenne)
1 (3 oz) pkg Oriental Ramen Noodle Soup
1 (16 oz) pkg Green Giant American Mixtures, San Francisco Style frozen broccoli, carrots, water chestnuts and red peppers
1 tsp cooking oil
1 (4.5 oz) jar whole mushrooms, drained
1 tbsp soy sauce
4 green onions, sliced (for garnish)

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 (amount directed on package) 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 drained 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 servings (1 1/2 cups each)
Adapted from source: Recipe booklet: From Linda Morten, Katy, Texas in Classic Pillsbury Classic Cookbook #157, March 1994