Ramen Vegetable Steak Stir-Fry

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Title: Ramen Vegetable Steak Stir-Fry
Categories: Noodles, Vegetables, Beef, Main dish, Stir fry
Yield: 4 servings

1 lb Beef tip steaks (1/4" thick)
-cut crosswise into 1" wide
-strips
2 cl Garlic, minced
1 tb Sesame oil
1/4 ts Ground red pepper (cayenne)
1 pk (3 oz) Oriental Ramen
-noodle soup *
1 pk (16 oz) Green Giant American
-Mixtures, San Francisco
-Style Frozen Broccoli,
-Carrots, Water Chestnuts &
-Red peppers
1 ts Cooking oil
1 Jar (4.5 oz) Whole mushrooms
-drained
1 tb Soy sauce *
4 Green onions

* 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

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