INGREDIENTS
1 cup onions, chopped
1 cup red bell pepper, diced
1 cup celery, sliced into small pieces
1 cup carrots, diced
2 teaspoons olive oil, divided
16 ounces lean top sirloin steak or your favorite lean steak, cut into very small pieces
1½ tablespoons ginger (from a jar), see shopping tip
1 tablespoon fresh garlic, minced
¼ teaspoon red pepper flakes
8 cups beef broth or your favorite
¼ cup rice vinegar or cider vinegar
¼ cup reduced-sodium soy sauce
1 cup frozen corn, not thawed
2 teaspoons sugar
1 (10 oz) package broccoli slaw or cabbage
2 (3 oz) packages of Top Ramen noodles (throw away the seasoning packet)
DIRECTIONS
- Add the onions, red peppers, celery and carrots to a microwave safe bowl. Cook in the microwave for 4 minutes to soften.
- Heat 1 teaspoon olive oil in a large nonstick pan or pot. Add the steak, Cook for 2 minutes. Turn over and continue to cook for 1-2 minutes. Stir often. Remove cooked steak to a plate.
- Keep the steak drippings in the large pan and heat 1 more teaspoon olive oil. Add cooked vegetables, ginger, garlic and red pepper flakes. Cook stirring often, for 2 minutes. Stir in broth, rice vinegar, soy sauce, corn and sugar. Bring to a boil. Stir in broccoli slaw or cabbage and ramen noodles. Bring back to a boil and turn down to simmer. Continue to cook and stir often, separating the noodles as they cook with a fork. Cook for 3-4 minutes until ramen noodles are soft. Stir in cooked steak.
- To serve: remove the ramen noodles with a fork and divide among each serving. Pour broth with vegetables and steak among 8 servings. Serve with a spoon and chopsticks, if desired. The extra servings freeze great.
Source : Skinny Kitchen
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