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!
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
409 Calories
Recipe Instructions
Step 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.
Step 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.
Step 3
Toss in the cooked ramen noodles and steak. Season with salt and pepper, and serve in bowls.
Ingredients
1 ½ cups water
1 tablespoon olive oil
salt and pepper to taste
3 green onions, thinly sliced
1 tablespoon soy sauce
2 (3 ounce) packages beef flavored ramen noodles
⅛ teaspoon ground ginger
2 cups shredded cabbage
½ cup beef broth
1 stalk celery, thinly sliced
1 cup bean sprouts
¼ cup thinly sliced red bell pepper
2 tablespoons Thai chili peanut sauce
¾ pound beef top round steak, cut into 1/4-inch strips
