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
- 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
- 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.
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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