Ramen-Beef Stir-Fry
Vegetable Egg Rolls
Ingredients
- 1 lb flank steak
- 2 Tbsp olive oil
- 2 cups hot water
- 1 (3-oz) pkg Oriental ramen noodle soup mix
- 2 (10.8-oz) pkg frozen seasoned Asian medley (or use 12 oz stir-fry vegetables)
- ½ cup stir-fry sauce
- 1 Tbsp ginger paste
Instructions
- Thinly slice steak across the grain into strips. Season generously with salt and pepper. Cook in hot oil in a large nonstick skillet 5 minutes or until well browned; remove from skillet.
- Add water to skillet; bring to a boil. Break up ramen into water; stir. Stir in vegetables. Bring to a boil. Cook 5 to 8 minutes or until vegetables are crisp-tender. Stir in ramen seasoning packet, stir-fry sauce, ginger paste, and beef. Cook 4 to 5 minutes.
Side Dish Ingredients
- 1 (24-oz) box frozen vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions; serve with sauce packets.
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