Beef with Ramen Noodles

TOTAL TIME: Prep/Total Time: 25 min. YIELD: 2 servings.

I made up this beef with ramen noodles 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.

Ingredients

1 package (3 ounces) beef ramen noodles

1 tablespoon cornstarch

1 cup beef broth, divided

1 tablespoon vegetable oil

1/2 pound beef top sirloin steak, cut into thin strips

1 tablespoon soy sauce

1 can (14 ounces) whole baby corn, rinsed and drained

1 cup fresh broccoli florets

1/2 cup chopped sweet red pepper

1/2 cup shredded carrot

2 green onions, cut into 1-inch pieces

1/4 cup peanuts

Directions

1. Set aside seasoning packet from noodles. Cook noodles according to package directions. Drain and keep warm.

2. In a small bowl, combine cornstarch and 1/4 cup broth until smooth; set aside.

3. In a large skillet, heat oil over medium heat; add beef. Cook and stir until beef is no longer pink, 3-5 minutes. Add soy sauce; cook until most liquid has evaporated, about 1 minute. Remove beef and keep warm.

4. In the same skillet over medium heat, add corn, broccoli, red pepper, carrot, onions and remaining 3/4 cup broth. Stir in contents of reserved seasoning packets. Cook and stir until vegetables are crisp-tender, 4-6 minutes.

5. Stir reserved cornstarch mixture and add to skillet. Bring to a boil; cook and stir until thickened, 1-2 minutes. Add reserved beef and noodles to skillet; heat through. Top with peanuts.

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