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Beef with Ramen Noodles

Total Time

Prep/Total Time: 25 min.

Makes

2 servings

I made up this 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 tablespoon cornstarch
  • 1 cup beef broth, divided
  • 1/2 pound beef top sirloin steak, cut into thin strips
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1 package (3 ounces) beef ramen noodles
  • 1 can (14 ounces) whole baby corn, rinsed and drained
  • 1 cup fresh broccoli florets
  • 1/2 cup diced sweet red pepper
  • 1/2 cup grated carrot
  • 2 green onions, cut into 1-inch pieces
  • 1/4 cup peanuts

Directions

  1. In a small bowl, combine cornstarch and 2 tablespoons broth until smooth; set aside.
  2. In a large skillet, stir-fry beef in oil. Add soy sauce; cook for 3-4 minutes or until liquid has evaporated. Remove beef and keep warm.
  3. Set aside seasoning packets from noodles. Cook noodles according to package directions; drain and keep warm.
  4. Add the corn, broccoli, red pepper, carrot, onions and remaining broth to the skillet. Sprinkle with contents of reserved seasoning packets. Cook for 4-6 minutes or until vegetables are crisp-tender.
  5. Stir reserved cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add reserved beef and noodles to skillet; heat through. Garnish with peanuts.

Nutrition Facts

1-1/2 cups: 592 calories, 29g fat (9g saturated fat), 63mg cholesterol, 2130mg sodium, 49g carbohydrate (9g sugars, 8g fiber), 36g protein.

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