Beef and Vegetable Ramen Stir Fry

I make a lot of stir fry, usually served over brown rice – but once in a while, I break out the ramen noodles for a change of pace. Ramen noodles are economical, they cook quickly, and are delicious when combined with the sirloin and vegetables. The real beauty of this dish is the three ingredient sauce – sesame oil, low sodium soy sauce, and cornstarch, so simple and tasty!

  • 1 yellow and 1 orange bell pepper, sliced into thin strips
  • 3/4 pound of mushrooms, sliced
  • 1 cup cabbage, sliced thin
  • 2 heads of baby bok choy, washed and sliced thin
  • 4 cloves of garlic, minced
  • 1 tablespoon olive oil
  • 3/4 pound sirloin steak, trimmed of fat and sliced into 1″ strips – about 1/4″ thick
  • salt and pepper
  • 1/4 cup sesame oil + 2 tablespoons, divided
  • 1/3 cup + 2 tablespoons low sodium soy sauce
  • 1 tablespoon cornstarch
  • 3 packages of ramen noodles, flavor packets discarded
  1. In a large sauce pan over medium heat, warm up 2 tablespoons sesame oil, add the vegetables – cook for 10 minutes and add the minced garlic.
  2. In a separate pan, warm the olive oil, and cook the sirloin, season with salt and pepper. Remove from heat and add to the pan with the vegetables.
  3. Add ramen noodles to a pot of boiling water and cook for 4 to 5 minutes, drain. Transfer to pan with vegetables and steak.
  4. Pour the sesame oil, soy sauce, and cornstarch in a jar, shake until well combined. Add to the contents of the sauce pan, stirring to coat, let warm for 2 to 3 minutes. Serves 4.


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