Spicy Thai Steak and Vegetable Stir Fry
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Description
Ramen noodles and colorful vegetables make steak and cabbage a simple stir fry that is on the table in no time. Serve it with chop sticks and they'll think you ordered take out!
Ingredients
- 1 ½ cups water
- 2 (3 ounce) packages beef flavored ramen noodles
- ½ cup beef broth
- 2 tablespoons Thai chili peanut sauce
- 1 tablespoon soy sauce
- ⅛ teaspoon ground ginger
- 1 tablespoon olive oil
- ¾ pound beef top round steak, cut into 1/4-inch strips
- 1 tablespoon olive oil
- ½ carrot, cut into matchsticks
- 1 stalk celery, thinly sliced
- 3 green onions, thinly sliced
- ¼ cup thinly sliced red bell pepper
- 2 cups shredded cabbage
- 1 cup bean sprouts
- 4 fresh mushrooms, thinly sliced
- salt and pepper to taste
Directions
- 1. Bring the water to a rolling boil over high heat. Once the water is boiling, stir in the ramen noodles with only 1 seasoning packs, and return to a boil. Cook until the noodles are tender, stirring occasionally, about 3 minutes. Drain well in a colander set in the sink. Whisk the beef broth, peanut sauce, soy sauce, and ground ginger together in a bowl; set aside.
- 2. Heat 1 tablespoon olive oil in a large skillet. Stir in the steak; cook and stir until the steak is no longer pink, 3 to 5 minutes. Remove the meat from the pan and set aside. Heat the remaining 1 tablespoon olive oil in the same skillet. Stir in the carrot, celery, green onion, and bell pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Add cabbage, bean sprouts, and mushrooms. Stir in the sauce. Cover and cook until the vegetables are tender, about 3 minutes.
- 3. Toss in the cooked ramen noodles and steak. Season with salt and pepper, and serve in bowls.
Nutrition Facts
serving: 4 servings
calories: 408.8 kcal
carbohydrates: 34.9 g
protein: 28.1 g
saturated fat: 4.5 g
cholesterol: 51.9 mg
sodium: 873.2 mg
fiber: 3.5 g
sugar: 4.6 g
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