Ingredients
1½cupswater
3ozramen noodles,(2 packages) beef flavored
½cupbeef broth
2tbspThai chili peanut sauce
1tbspsoy sauce
⅛tspginger,ground
1tbspolive oil
¾lbbeef top round steak,cut into ¼-inch strips
1tbspolive oil
½carrot,cut into matchsticks
1stalk celery,thinly sliced
3green onions,thinly sliced
¼cupred bell pepper,thinly sliced
2cupscabbage,shredded
1cupbean sprouts
4fresh mushrooms,thinly sliced
salt and pepper,to taste
Preparation
Bring the water to a rolling boil over high heat.
Once the water is boiling, stir in the ramen noodles with only 1 seasoning pack, and return to a boil.
Cook for about 3 minutes until the noodles are tender, stirring occasionally.
Drain well in a colander set in the sink. Whisk the beef broth, peanut sauce, soy sauce, and ground ginger together in a bowl.
Set aside.
Heat 1 tablespoon of olive oil in a large skillet.
Stir in the steak. Cook and stir for 3 to 5 minutes until the steak is no longer pink.
Remove the meat from the pan and set aside. Heat the remaining 1 tablespoon olive oil in the same skillet.
Stir in the carrot, celery, green onion, and bell pepper.
Cook and stir for about 2 minutes until the vegetables begin to soften.
Add the cabbage, bean sprouts, and mushrooms. Stir in the sauce.
Cover and cook for about 3 minutes until the vegetables are tender.
Toss in the cooked ramen noodles and steak.
Season with salt and pepper, and serve in bowls.
