1 1/4 pounds beef top round or boneless sirloin steak, 1-inch thick
Two 3-ounce packages Oriental flavor instant ramen noodles
2 cups water
1 1/2 teaspoons cornstarch
2 tablespoons vegetable oil
1/2 pound (about 4 cups) broccoli florets
2 medium carrots, cut diagonally into thin slices
1 teaspoon grated orange peel (optional)
Cut beef steak lengthwise in half; cut crosswise into 1/8-inch-thick strips.
In medium bowl, combine seasoning packets from noodles, 1/2 cup of the water and cornstarch.
Add beef, tossing to coat.
In large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat until hot.
Add broccoli and carrots; stir-fry 1 minute.
Break noodles into several pieces; add to skillet with remaining 1 1/2 cups water.
Bring to a boil; reduce heat.
Cover and simmer over low heat 3 to 5 minutes or until vegetables are tender and almost all liquid is absorbed, stirring to separate noodles.
Move to warm platter.
In same skillet, heat remaining oil over medium-high heat until hot.
Remove beef from marinade; discard marinade.
Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink.
(Do not overcook.)
Spoon beef and pan juices over noodles.
Sprinkle with orange peel, if desired.
Makes 4 servings.
Note: Two cups frozen broccoli may be substituted for 1/2 pound fresh broccoli; cook as directed.
Nutrition facts per serving using beef top round steak: 476 cal., 37 g pro., 22 g fat, 33 g carbo., 5.2 mg iron, 1,019 mg sodium, 83 mg chol.
Recipe from: National Cattlemen's Beef Association
Published in the Tuscaloosa (AL) News in 1997