Ramen Steak Skillet
2 tsps. oil
3/4 lb. chuck steak cubes, cut into thin strips
6 oz. beef flavor ramen noodle soup
1 lb. frozen mixed vegetables
5 oz. canned sliced mushrooms, drained
1-1/2 cups water
Heat oil in a heavy nonstick skillet over medium high heat. Stir-fry beef 2-3 minutes, or until no longer pink. Crumble ramen noodles and add to pan. Stir in contents of flavor packet, frozen vegetables, mushrooms and water. Bring to a boil. Reduce heat to low, cover pan and simmer 5-7 minutes, or until vegetables are crisp-tender, stirring occasionally. |
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