Sirloin Stir-Fry with Ramen Noodles
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
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
-
1.
Set aside seasoning packets from noodles. Cook noodles according to package directions.
-
2.
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 until liquid has evaporated, 3-4 minutes. Remove beef and keep warm.
-
3.
Add the corn, broccoli, red pepper, carrots, onions and remaining broth to the pan. Sprinkle with contents of seasoning packets. Stir-fry until vegetables are crisp-tender, 5-7 minutes.
-
4.
Stir the cornstarch mixture and add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain noodles. Add beef and noodles to pan; heat through. Garnish with peanuts.
Nutrition Facts
1-1/2 cups: 593 calories, 28g fat (8g saturated fat), 46mg cholesterol, 2022mg sodium, 49g carbohydrate (8g sugars, 8g fiber), 38g protein.
© 2024 RDA Enthusiast Brands, LLC