Ramen Vegetable Steak Stir-fry Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Beef tip steaks, (1/4" thick) cut crosswise into 1" wide strips
2 centiliter: Garlic, minced
1 tbsp: Sesame oil,
1/4 tsp: Ground red pepper, cayenne
1 package: , (3 oz) Oriental Ramen noodle soup *
1 package: , (16 oz) Green Giant American Mixtures, San Francisco Style Frozen Broccoli, Carrots, Water Chestnuts & Red peppers
1 tsp: Cooking oil,
1 Jar: , (4.5 oz) Whole mushrooms drained
1 tbsp: Soy sauce *,
4: Green onions,
Directions:
* Soy sauce and ramen noodle soup flavor this quick entree
In a medium sized bowl, combine beef strips, garlic, 1 tablespoon of
sesame oil and ground red pepper, toss to coat. Set aside
Remove noodles from package; reserve seasoning package. Bring water
to boil in a large saucepan. Break block of noodles into 3 pieces and
add to water with frozen vegetables; return to a boil. Reduce heat;
simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender
stirring occasionally. Drain Well. Return vegetable mixture to
saucepan and stir in seasoning package from noodles. Cover and keep
warm.
Rub 1 teaspoon cooking oil over large skillet or wok; heat over
medium-high heat until hot. Add steak; cook and stir for 1 to 2
minutes or until meat is no longer pink. Stir in vegetable mixture,
mushrooms, and soy sauce; heat thoroughly.
Garnish with green onions. Makes 4 (1 1/2 cup servings)
Nutritional information: 1 1/2 cup per serving. 330 calories; 26g
protein; 25g carbohydrate; 4g dietary fiber; 13g fat (polyunsat 2gr;
saturated 4g); Cholesterol 58mg; sodium 840mg; 620 mg potassium.
Dietary Exchanges: 1 Starch, 2 1/2 lean meat; 2 vegetable, & 1 fat.
Original recipe submitted by Linda Morten, Katy, Texas to "Classic
Pillsbury Cookbooks" March 1994; No. 157
Typos and Meal-Master formatting courtesy Vince Gordon, Aug 1994
Tried, and enjoyed by the Gordon family in Beautiful Spring, Texas
Source from luhu.jp
In a medium sized bowl, combine beef strips, garlic, 1 tablespoon of
sesame oil and ground red pepper, toss to coat. Set aside
Remove noodles from package; reserve seasoning package. Bring water
to boil in a large saucepan. Break block of noodles into 3 pieces and
add to water with frozen vegetables; return to a boil. Reduce heat;
simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender
stirring occasionally. Drain Well. Return vegetable mixture to
saucepan and stir in seasoning package from noodles. Cover and keep
warm.
Rub 1 teaspoon cooking oil over large skillet or wok; heat over
medium-high heat until hot. Add steak; cook and stir for 1 to 2
minutes or until meat is no longer pink. Stir in vegetable mixture,
mushrooms, and soy sauce; heat thoroughly.
Garnish with green onions. Makes 4 (1 1/2 cup servings)
Nutritional information: 1 1/2 cup per serving. 330 calories; 26g
protein; 25g carbohydrate; 4g dietary fiber; 13g fat (polyunsat 2gr;
saturated 4g); Cholesterol 58mg; sodium 840mg; 620 mg potassium.
Dietary Exchanges: 1 Starch, 2 1/2 lean meat; 2 vegetable, & 1 fat.
Original recipe submitted by Linda Morten, Katy, Texas to "Classic
Pillsbury Cookbooks" March 1994; No. 157
Typos and Meal-Master formatting courtesy Vince Gordon, Aug 1994
Tried, and enjoyed by the Gordon family in Beautiful Spring, Texas
Source from luhu.jp