Description
Sometimes you just get a craving for a great stir fry and this has always been my go-to. Tender lean beef, loaded with veggies, combined with ramen noodles makes College Beef Stir Fry a quick and healthy meal for a weeknight dinner.
Ingredients
- 1 pound Beef Sirloin, Thinly Sliced Across The Grain
- 2 Tablespoons Oil
- 2 Tablespoons Low Sodium Soy Sauce
- 1 can (14 Oz. Size) Baby Corn, Drained
- 1-½ cup Broccoli
- 1-½ cup Shredded Carrots
- 2 cups Beef Broth, Divided
- 2 packages (3 Oz. Size) Beef Ramen Noodles
- 2 Tablespoons Cornstarch
Preparation
In a large skillet, brown beef slices in oil over medium-high heat. Depending on the size of your pan, you may need to work in batches.
Once all of the beef is browned, add soy sauce and stir until liquid has evaporated. Remove beef from pan and keep warm.
To the skillet, add vegetables, 1 3/4 cups beef broth, and seasoning packets from the ramen noodles. Stir and cook for 6–8 minutes until vegetables are tender, but still have some bite.
Meanwhile, in a saucepan, cook ramen noodles according to package directions. Drain.
Combine the remaining 1/4 cup beef broth with cornstarch to make a slurry. Add to skillet with vegetables. Stir until liquid has thickened.
Add beef and ramen to vegetables. Stir to combine and heat through.
