Asian Beef & Broccoli with Noodles
A super-easy stir-fry dish using the convenience -- and economy -- of instant ramen noodles, plus the little packets of ready-to-use seasonings make its preparation all the more easier!
1 1/4 pounds boneless beef top round or top sirloin steak, cut 1-inch thick
2 (3-ounce each) packages Oriental-flavored instant ramen noodles, broken up
1 1/2 teaspoons cornstarch dissolved in 1/2 cup water
2 tablespoons vegetable oil
1/2 pound broccoli florets
2 medium carrots, thinly sliced
1 teaspoon grated orange rind (optional)
- Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine seasoning from ramen noodles with cornstarch mixture in large bowl. Add beef; toss.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until hot. Stir-fry broccoli and carrots 1 minute. Add noodles and 1 1/2 cups water; bring to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are tender and most of liquid is absorbed, stirring occasionally. Remove; keep warm.
- Heat remaining oil in same skillet over medium-high heat until hot. Drain beef, discarding marinade. Stir-fry 1/2 of beef 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef. Serve over noodles. Sprinkle with orange rind.
Makes 4 servings.
Recipe and photograph provided courtesy of the Beef Industry Council.