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Sirloin Stir-Fry with Ramen Noodles Recipe

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I created this recipe when I was craving good Chinese food. The leftovers taste just as yummy when reheated the next day. —Annette Hemsath, Sutherlin, Oregon

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Sirloin Stir-Fry with Ramen Noodles Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

2 packages (3 ounces each) beef ramen noodles
2 tablespoons cornstarch
2 cups beef broth, divided
1 pound beef top sirloin steak, cut into thin strips
2 tablespoons canola oil
2 tablespoons reduced-sodium soy sauce
2 cans (14 ounces each) whole baby corn, rinsed and drained
2 cups fresh broccoli florets
1 cup diced sweet red pepper
1 cup shredded carrots
4 green onions, cut into 1-inch pieces
1/2 cup unsalted peanuts

Directions

Set aside seasoning packets from noodles. Cook noodles according to package directions.
Meanwhile, in a small bowl, combine cornstarch and 1/4 cup broth until smooth; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink. Add soy sauce; cook for 3-4 minutes or until liquid has evaporated. Remove beef and keep warm.
Add the corn, broccoli, red pepper, carrots, onions and remaining broth to the pan. Sprinkle with contents of seasoning packets. Stir-fry for 5-7 minutes or until vegetables are crisp-tender.
Stir the cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles. Add beef and noodles to pan; heat through. Garnish with peanuts. Yield: 4 servings.

Nutritional Facts 1-1/2 cups equals 593 calories, 28 g fat (8 g saturated fat), 46 mg cholesterol, 2,022 mg sodium, 49 g carbohydrate, 8 g fiber, 38 g protein.

Originally published as Sirloin Stir-Fry with Ramen Noodles in Simple & Delicious December/January 2012, p66

Full-Bodied Red Wine

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

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Reviews for Sirloin Stir-Fry with Ramen Noodles (4)

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Sirloin Stir-Fry with Ramen Noodles

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Reviewed on Apr. 08, 2012 by sswimmomm

We found it bland very bland an Americanized stir fry. (and way too much baby corn) needed some hoisen, hot sauce, and fresh ginger to make sauce acceptable.

Reviewed on Feb. 29, 2012 by brkornhaus

My grocery doesn't carry baby corn, so I substituted 2 cups of frozen corn. Great flavor. Definitely a keeper.

Reviewed on Jan. 18, 2012 by Lisa2025

Good, but we thought there was too much baby corn. I would make it again, but use 1 can.

Reviewed on Jan. 06, 2012 by bosmom50

Great basis for a stir fry. Don't be afraid to substitute what you have to make this. I used pork ramen and mushrooms in lieu of red pepper and baby corn. It earned rave reviews at our table.