It’s summer, it’s hot, and I’m all about avoiding turning on the oven whenever possible. I prep the vegetables in the morning, which helps to make quick work of getting dinner on the table later on. Ramen noodles cook in about four minutes, and you can pull this dinner together in about 20 minutes. Bonus – leftovers reheat nicely for lunch the following day!
- 1 pound stir fry or pepper steak, sliced thin
- 1/3 cup low sodium soy sauce
- 2 tablespoons cornstarch – divided
- 2 tablespoons light brown sugar
- 2 cloves minced garlic
- 1/4 teaspoons crushed red pepper flakes
- 1/8 teaspoon black pepper
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1/3 cup julienned carrots
- 1 small red pepper, sliced thin
- 1 cup sliced mushrooms
- 1 cup snow peas
- 1 cup baby bok choy, chopped
- 1/4 cup beef broth
- 2 packages ramen noodles, flavor packet removed
- Place steak in a large Ziplock bag. Whisk soy sauce, 1 tablespoon corn starch, brown sugar, garlic, red pepper flakes, black pepper, and sesame oil. Press out excess air and chill for 15 minutes.
- Drizzle a large skillet with vegetable oil over medium heat. Use tongs to transfer the beef to the pan, reserving the marinade. Add the carrots, peppers, mushrooms, snow peas, and bok choy to the pan and saute for 5 to 6 minutes.
- Add marinade to the pan and bring to a boil. Whisk remaining cornstarch into the beef broth, and stir into the sauce to make it thicken.
- Stir in cooked noodles and serve.
