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Beef with Ramen Noodles Recipe

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I made up this recipe when I was looking for good Chinese food in beautiful Oregon. Each time I make this, I change something slightly. Leftovers heat easily in the microwave or fry pan.

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Beef with Ramen Noodles Recipe

Prep/Total Time: 25 min.

Yield: 2 Servings

10 15 25

Ingredients

1 tablespoon cornstarch
1 cup beef broth, divided
1/2 pound beef top sirloin steak, cut into thin strips
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 package (3 ounces) beef ramen noodles
1 can (14 ounces) whole baby corn, rinsed and drained
1 cup fresh broccoli florets
1/2 cup diced sweet red pepper
1/2 cup grated carrot
2 green onions, cut into 1-inch pieces
1/4 cup peanuts

Directions

In a small bowl, combine cornstarch and 2 tablespoons broth until smooth; set aside.
In a large skillet, stir-fry beef in oil. Add soy sauce; cook for 3-4 minutes or until liquid has evaporated. Remove beef and keep warm.
Set aside seasoning packets from noodles. Cook noodles according to package directions; drain and keep warm.
Add the corn, broccoli, red pepper, carrot, onions and remaining broth to the skillet. Sprinkle with contents of reserved seasoning packets. Cook for 4-6 minutes or until vegetables are crisp-tender.
Stir reserved cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add reserved beef and noodles to skillet; heat through. Garnish with peanuts. Yield: 2 servings.

Nutritional Facts 1 serving (1-1/2 cups) equals 592 calories, 29 g fat (9 g saturated fat), 63 mg cholesterol, 2,130 mg sodium, 49 g carbohydrate, 8 g fiber, 36 g protein.

Originally published as Beef with Ramen Noodles in Reminisce May/June 2004, p49

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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