This is what we had for dinner in honor of Chinese New Year (though I admit this is sort of pseudo-Chinese, at least I tried). This is very much like my Chicken Ramen Stir Fry, but with beef and a couple different vegetables. 3 out of the 5 of us liked it with the 9 and 5 year olds being the dissenters this time - too many visible vegetables as always, but someday if I keep trying they'll like their veggies, right?? I thought it was very good.Beef and Ramen Stir Fry
2 tablespoon canola oil
1 lb. thinly sliced steak
1/2 an onion, thinly sliced
1 clove of garlic, minced
2 tablespoons soy sauce (I used low sodium), divided
about 2 cups broccoli florets
2 carrots, peeled and thinly sliced
1/2 an 8oz package sliced fresh mushrooms (about 1 1/2 cups)
1 cup frozen peas
2 1/2 - 3 cups beef broth
2 packages Oriental or Beef flavored Top Ramen
1 tablespoon cornstarch
Heat oil in a large skillet. Add beef and stir fry until cooked through. Add onions and stir fry till translucent. Add garlic and 1 tablespoon soy sauce and cook for 1 minute. Remove the beef/onion/garlic mixture to a bowl and cover. Set aside.
Add a small amount of oil to the skillet if needed and stir fry in order: carrots, broccoli, mushrooms, and peas, letting each vegetable cook for a minute before adding the next. Sprinkle vegetables with 1 tablespoon of soy sauce and add meat mixture back to skillet.
In a bowl combine 2 1/2 cups beef broth, 1 tablespoon of cornstarch, and the flavor packets from the 2 ramen noodle packages. Add broth mixture to skillet and also add broken up ramen noodles. Bring to a boil, then cover and simmer for 4 minutes. Stir and make sure noodles are cooked all the way, may need to cook for a 1 - 2 minutes more. Add more beef broth till sauce is desired consistency and check flavoring to see if you want to add more soy sauce.
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