Sirloin Stir-Fry with Ramen Noodles |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. âAnnette 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 for 3-4 minutes or until liquid has evaporated. 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 for 5-7 minutes or until vegetables are crisp-tender.
4. 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.
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