Ramen Stir-Fry

 

1

tablespoon canola oil

1

lb boneless beef sirloin steak, cut into thin strips

2

cups water

1

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

1

package (16 oz) fresh stir-fry vegetables (broccoli, cauliflower, celery, carrots, snow pea pods and bell peppers) (4 cups)

2

tablespoons stir-fry sauce

2

teaspoons reduced-sodium soy sauce

• 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Add beef; cook 3 to 5 minutes, stirring occasionally, until no longer pink. Remove from skillet; cover to keep warm.
• 2 In same skillet, heat water to boiling. Break apart noodles from soup mix into water; stir until slightly softened. Stir in vegetables. Heat to boiling. Boil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
• 3 Stir in contents of seasoning packet from soup mix, stir-fry sauce, soy sauce and beef. Cook 2 to 3 minutes, stirring frequently, until thoroughly heated.