Beef & Broccoli with Noodles
1-1/4 pounds boneless beef top round or top sirloin steak, cut 1 inch
2 packages (3 ounces each) Oriental-flavored instant ramen noodles,
1-1/2 teaspoons cornstarch dissolved in 1/2 cup water
2 tablespoons vegetable oil
1/2 pound broccoli florets
2 medium carrots, thinly sliced
Cut beef steak lengthwise in half, then crosswise into 1/8-inch
thick strips. Combine seasoning from ramen noodles with cornstarch
mixture in large bowl. Add beef; toss.
Heat 1 tablespoon oil in large nonstick skillet over medium-high
heat until hot. Stir-fry broccoli and carrots 1 minute. Add noodles
and 1-1/2 cups water; bring to a boil. Reduce heat; cover and simmer
3 to 5 minutes or until vegetables are tender and most of liquid is
absorbed, stirring occasionally. Remove; keep warm.
Heat remaining oil in same skillet over medium-high heat until
hot. Drain beef, discarding marinade. Stir-fry 1/2 of beef 1 to 2
minutes or until outside surface of beef is no longer pink. (Do not
overcook.) Remove. Repeat with remaining beef. Serve over noodles.