Beef Broccoli Stir-Fry with Noodles
Long, thin noodles mean 'long life' to the Chinese. Ramen noodles give life to this dish of marinated beef strips combined with crisp broccoli florets and sliced carrots in a sizzling stir-fry.
1 1/2 pounds round steak, cut into 1/8-inch strips
3 (3-ounce) packets beef flavored ramen noodles
2 cups water - divided use
1 1/2 teaspoons cornstarch
2 tablespoons vegetable oil - divided use
1/2 pound broccoli, cut into florets
2 carrots, sliced
- Combine flavor packets from ramen noodles, 1/2 cup water and cornstarch in a large bowl; Add steak, toss to coat; refrigerate for 20 minutes.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add broccoli and carrots; stir-fry for 1 minute. Break ramen noodles into bits; add to skillet with remaining 1 1/2 cups water.
Cover; simmer on low for 5 minutes or until vegetables are tender, stirring occasionally.
- Transfer vegetable-noodle mixture to a warm bowl; cover and set aside.
- Return skillet or wok to stove. Heat remaining 1 tablespoon oil on medium-high. Remove beef from marinade; discard marinade. Stir-fry beef for 2 minutes or until cooked thoroughly. Serve over vegetable-noodle mixture.
Makes 4 servings.