Ramen Vegetable Steak Stir-Fry

Servings: 4
Ingredients:

1 lb Beef tip steaks (1/4' thick)             -Mixtures, San Francisco
-cut crosswise into 1' wide              -Style Frozen Broccoli,
-strips                                  -Carrots, Water Chestnuts and
2 cl Garlic, minced                           -Red peppers
1 tb Sesame oil                          1 ts Cooking oil
1/4 ts Ground red pepper (cayenne)         1    Jar (4.5 oz) Whole mushrooms
1 pk (3 oz) Oriental Ramen                    -drained
-noodle soup *                      1 tb Soy sauce *
1 pk (16 oz) Green Giant American        4    Green onions

* Soy suce and ramen noodle suop flavor this quick entree

In a medium sized bowl, combine beef strips, garlic, 1 tablespoon of sesame
oil and ground red pepper, toss to coat. Set aside

Remove noodles from package; reserve seasoning package. Bring water to
boil in a large saucepan. Break block of noodles into 3 pieces and add to
water with frozen vegetables; return to a boil. Reduce heat; simmer
uncovered 2 to 3 minutes or until vegetables are crisp-tender stirring
occasionally. Drain Well. Return vegetable mixture to saucepan and stir
in seasoning package from noodles. Cover and keep warm.

Rub 1 teaspoon cooking oil over large skillet or wok; heat over medium-high
heat until hot. Add steak; cook and stir for 1 to 2 minutes or until meat
is no longer pink. Stir in vegetable mixture, mushrooms, and soy sauce;
heat thoroughly.

Garnish with green onions. Makes 4 (1 1/2 cup servings)

Nutritional information: 1 1/2 cup per serving. 330 calories; 26g
protein; 25g carbohydrate; 4g dietary fiber; 13g fat (polyunsat 2gr;
saturated 4g); Cholesterol 58mg; sodium 840mg; 620 mg potassium.

Dietary Exchanges: 1 Starch, 2 1/2 lean meat; 2 vegetable, and 1 fat.

Orginal recipe submitted by Linda Morten, Katy, Texas to ‘Classic Pillsbury
Cookbooks’ March 1994; No. 157

Typos and Meal-Master formatting courtesy Vince Gordon, Aug 1994 Tried,
and enjoyed by the Gordon family in Beautiful Spring, Texas

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