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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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. Yield: 2 servings.
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