Oriental Beef & Broccoli with Noodles Asian

Ingredients

• 1 1/4 lbs. boneless beef top round or boneless sirloin steak, cut 1-inch thick
• 2 packages (3 oz. each) Oriental flavor ramen noodle soup
• 2 cups water, divided
• 1 1/2 tsp. cornstarch
• 2 Tbsp. vegetable oil, divided
• 1/2 lb. (about 4 cups) fresh broccoli pieces
• 2 medium carrots, cut into thin diagonal slices
• 1 tsp. grated orange rind (optional)

Instructions

Cut steak lengthwise in half; cut crosswise into 1/8-inch thick strips. Combine seasoning packets from ramen noodles, 1/2 cup water and cornstarch; pour over beef strips, tossing to coat evenly.

Heat 1 Tbsp. oil in large nonstick skillet or wok over medium-high heat until hot. Stir-fry broccoli and carrots 1 minute. Break noodles into 4 pieces each; add to skillet with remaining water. Cover and simmer over low heat 3 to 5 minutes or until vegetables are tender and almost all liquid is absorbed, stirring occasionally to separate noodles. Transfer to warm platter.

Heat remaining oil in skillet over medium-high heat until hot. Remove beef from marinade; discard marinade. Stir-fry beef (half at a time) 1 to 2 minutes or until no longer pink.

Spoon beef and pan juices over noodles. Sprinkle with orange rind, if desired. Serve immediately.

Suggestions

Two cups frozen cut broccoli may be substituted for 1/2 lb. fresh broccoli pieces.

Nutritional Information

Nutrient data per serving using beef top round steak: 476 calories; 36 g protein; 23 g fat; 33 g carbohydrate; 5.2 mg iron; 949 mg sodium; 83 mg cholesterol.