|1 pounds||Beef tip steaks (1/4" thick) cut crosswise into 1" wide strips|
|2 cloves||Garlic, minced|
|1 tablespoon||Sesame oil|
|¼ teaspoon||Ground red pepper (cayenne)|
|1 pack||(3 oz) Oriental Ramen noodle soup *|
|1 pack||(16 oz) Green Giant American Mixtures, San Francisco Style Frozen Broccoli, Carrots, Water Chestnuts & Red peppers|
|1 teaspoon||Cooking oil|
|1||Jar (4.5 oz) Whole mushrooms drained|
|1 tablespoon||Soy sauce *|
* Soy sauce and ramen noodle soup 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 (1½ cup servings) Nutritional information: 1 ½ cup per serving. 330 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 ½ lean meat; 2 vegetable, & 1 fat.
Original recipe submitted by Linda Morten, Katy, Texas to "Classic Pillsbury Cookbooks" March 1994; No. 157 Typos and Meal-Master formatting courtesy Vince Gordon, Aug 1994 Tried, and enjoyed by the Gordon family in Beautiful Spring, Texas Submitted By ROBERT MILES On 07-02-95
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