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Sirloin Stir-Fry with Ramen Noodles

I created this recipe when I was craving good Chinese food. The leftovers taste just as yummy when reheated the next day. —Annette Hemsath, Sutherlin, Oregon
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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 until liquid has evaporated, 3-4 minutes. 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 until vegetables are crisp-tender, 5-7 minutes.
  • Stir the cornstarch mixture and add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain noodles. Add beef and noodles to pan; heat through. Garnish with peanuts.
Nutrition Facts
1-1/2 cups: 593 calories, 28g fat (8g saturated fat), 46mg cholesterol, 2022mg sodium, 49g carbohydrate (8g sugars, 8g fiber), 38g protein.

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