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Spicy Thai Steak and Vegetable Stir Fry

  • 4servings
  • 15minutes
  • 409calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, E
MineralsZinc, Copper, Natrium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups water

  2. 2 (3 ounce) packages beef flavored ramen noodles

  3. 1/2 cup beef broth

  4. 2 tablespoons Thai chili peanut sauce

  5. 1 tablespoon soy sauce

  6. 1/8 teaspoon ground ginger

  7. 3/4 pound beef top round steak, cut into 1/4-inch strips

  8. 1 tablespoon olive oil

  9. 1/2 carrot, cut into matchsticks

  10. 1 stalk celery, thinly sliced

  11. 3 green onions, thinly sliced

  12. 1/4 cup thinly sliced red bell pepper

  13. 2 cups shredded cabbage

  14. 1 cup bean sprouts

  15. 4 fresh mushrooms, thinly sliced

  16. salt and pepper to taste

Instructions Jump to Ingredients ↑

  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.

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