|Nutritional Guidelines (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 14g||17%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 37g||13%|
|Dietary Fiber 6g||20%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This classic stir-fry recipe uses instant ramen noodles for a quick preparation. You don't have to measure out any of the seasonings required in a stir fry recipe because they are all included in the seasoning packet.
Beef is easier to slice thinly if it is partially frozen. Freeze the beef for 30 minutes before slicing and make sure that you use a sharp knife.
Since the noodles are cooked right in the skillet, you don't have to make rice or noodles to serve with this dish. This one-dish meal is good all by itself with lots of veggies, but you could add a green or fruit salad to the menu.
Gather the ingredients.
Discard one of the seasoning packets from the ramen noodles and break the noodles into pieces.
Heat oil in a large nonstick skillet over medium heat. Add the thinly sliced beef and cook and stir for 3 minutes or until the beef is browned. Remove the meat and toss with 1/2 of one seasoning packet from the noodles. Set aside.
Add the onion, garlic, and the broccoli and carrots to the skillet and stir-fry until almost cooked, about 7 minutes. Stir in the red bell pepper and stir-fry for another 2 minutes.
Add the beef broth or water, ground ginger, the broken ramen noodles, the rest of the seasoning packet, and the snow pea pods and stir. Bring to a boil.
Reduce the heat and simmer for 5 to 7 minutes or until the noodles and vegetables are tender, stirring occasionally. Add the beef back to the skillet and stir to combine. Stir-fry for 1 minute longer and serve.