Ramen Vegetable Steak Stir-Fry

* Soy suce and ramen noodle suop flavor this quick entree In a medium sized bowl, combine beef strips, garlic, 1 tablespoon of sesame oil and ground red pepper, toss to coat. Set aside Remove noodles from package; reserve seasoning package. Bring water to boil in a large saucepan. Break block of noodles into 3 pieces and add to water with frozen vegetables; return to a boil. Reduce heat; simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender stirring occasionally. Drain Well. Return vegetable mixture to saucepan and stir in seasoning package from noodles. Cover and keep warm.

Rub 1 teaspoon cooking oil over large skillet or wok; heat over medium-high heat until hot. Add steak; cook and stir for 1 to 2 minutes or until meat is no longer pink. Stir in vegetable mixture, mushrooms, and soy sauce;

heat thoroughly.

Garnish with green onions. Makes 4 (1 1/2 cup servings)

Nutritional information: 1 1/2 cup per serving.

calories; 26g protein; 25g carbohydrate; 4g dietary fiber; 13g fat (polyunsat 2gr;

saturated 4g); Cholesterol 58mg; sodium 840mg; 620 mg potassium.

Dietary Exchanges: 1 Starch, 2 1/2 lean meat; 2 vegetable, and 1 fat.

Orginal recipe submitted by Linda Morten, Katy, Texas to ‘Classic Pillsbury Cookbooks’ March 1994; No.

Typos and Meal-Master formatting courtesy Vince Gordon, Aug 1994 Tried, and enjoyed by the Gordon family in Beautiful Spring, Texas —–