This recipe was made 2013. The recipe came from Taste of Home. It was delicious.
Ingredients
2
packages (3 ounces each) beef ramen noodles
2
tablespoons cornstarch
2
cups beef broth, divided
1
pound beef top sirloin steak, cut into thin strips
2
tablespoons canola oil
2
tablespoons reduced-sodium soy sauce
2
cans (14 ounces each) whole baby corn, rinsed and drained
2
cups fresh broccoli florets
1
cup diced sweet red pepper
1
cup shredded carrots
4
green onions, cut into 1-inch pieces
1/2
cup unsalted peanuts
Directions
Set aside seasoning
packets from noodles.
Cook noodles according to
package directions.
Meanwhile, in a small
bowl, combine cornstarch and 1/4 cup broth until smooth; set aside.
In a large skillet or
wok, stir-fry beef in oil until no longer pink.
Add soy sauce; cook for
3-4 minutes or until liquid has evaporated. Remove beef and keep
warm.
Add the corn, broccoli,
red pepper, carrots, onions and remaining broth to the pan.
Sprinkle with contents of
seasoning packets. Stir-fry for 5-7 minutes or until vegetables are
crisp-tender.
Stir the cornstarch mixture and add to skillet.
Bring to a boil; cook and stir for 2 minutes or
until thickened
Drain noodles. Add beef and noodles to pan; heat
through.
Garnish with peanuts.
Makes: 4 servings.
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