Asian Steak Salad

 

1

pound cut-up beef for stir-fry

1

package (3 ounces) Oriental-flavor ramen noodle soup mix

1/2

cup Asian marinade and dressing

1

bag (10 ounces) romaine and leaf lettuce mix

1

cup fresh snow (Chinese) pea pods

1/2

cup matchstick-cut carrots (from 10-ounce bag)

1

can (11 ounces) mandarin orange segments, drained

• 1 Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Place beef in skillet; sprinkle with 1 teaspoon seasoning mix from soup mix. (Discard remaining seasoning mix.) Cook beef 4 to 5 minutes, stirring occasionally, until brown. Stir in 1 tablespoon of the dressing.
• 2 Break block of noodles from soup mix into small pieces. Mix noodles, lettuce, pea pods, carrots, and orange segments in large bowl. Add remaining dressing; toss until well coated. Divide mixture among individual serving plates. Top with beef strips.