Ramen Vegetable Steak Skillet
Yield
5 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | teaspoons |
vegetable oil
|
|
| ¾ | pound |
beef, sirloin tip
thin strips |
|
| 1 | pound |
broccoli, frozen
carrots, and water chestnuts |
|
| 4 ½ | ounce |
mushrooms
sliced, drained |
|
| 1 ½ | cups |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1E+1 | ml |
vegetable oil
|
|
| 340.2 | g |
beef, sirloin tip
thin strips |
|
| 453.6 | g |
broccoli, frozen
carrots, and water chestnuts |
|
| 130.1 | ml/g |
mushrooms
sliced, drained |
|
| 355 | ml |
water
|
|
Directions
Heat oil in a large skillet over Medium-High heat until hot.
Add beef; cook and stir 2 to 3 minutes or until no longer pink.
Crumble ramen noodles.
Add noodles, contents of flavor packets, frozen vegeables, mushroom and water to meat.
Bring to a boil.
Reduce heat; cover and simmer 5 to 7 minutes or until vegetables are crisp-tender, stirring occasionally.
