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Sirloin Stir-Fry with Ramen Noodles

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

4 ServingsPrep/Total Time: 30 min.

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

2 of 2

Sirloin Stir-Fry with Ramen Noodles (continued)

Directions (continued)

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.

Nutrition 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.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.