Spicy Thai Steak and Vegetable Stir Fry recipe
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Ingredients
- 1 ½ cups water 2 (3 ounce) packages beef flavored ramen noodles ½ cup beef broth 2 tablespoons Thai chili peanut sauce 1 tablespoon soy sauce ⅛ teaspoon ground ginger 1 tablespoon olive oil ¾ pound beef top round steak, cut into 1/4-inch strips 1 tablespoon olive oil ½ carrot, cut into matchsticks 1 stalk celery, thinly sliced 3 green onions, thinly sliced ¼ cup thinly sliced red bell pepper 2 cups shredded cabbage 1 cup bean sprouts 4 fresh mushrooms, thinly sliced salt and pepper to taste
Nutrition Info
- 408.8 caloriescarbohydrate: 34.9 gcholesterol: 51.9 mgfat: 17.5 gfiber: 3.5 gprotein: 28.1 gsaturatedFat: 4.5 gservingSize: -sodium: 873.2 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Spicy Thai Steak and Vegetable Stir Fry
Directions
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Bring the water to a rolling boil over high heat. Once the water is boiling, stir in the ramen noodles with only 1 seasoning packs, and return to a boil. Cook until the noodles are tender, stirring occasionally, about 3 minutes. 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 olive oil in a large skillet. Stir in the steak, cook and stir until the steak is no longer pink, 3 to 5 minutes. 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 until the vegetables begin to soften, about 2 minutes. Add cabbage, bean sprouts, and mushrooms. Stir in the sauce. Cover and cook until the vegetables are tender, about 3 minutes.
Toss in the cooked ramen noodles and steak. Season with salt and pepper, and serve in bowls.