Asian Noodle Skillet

Main Courses > Beef

1 1/2 cups broccoli florets
1 medium red bell pepper, cut into 2-inch long strips
2/3 cup celery, sliced diagonally
1 cup carrots, slices
1 small onion, sliced into thin wedges
1/2 tablespoon fresh ginger root, peeled and finely chopped
2 tablespoon vegetable oil
2 garlic cloves, pressed
1/8 teaspoon Tabasco pepper sauce
1 1/2 tablespoons light soy sauce
1 1/4 pounds boneless beef sirloin steak, cut to 1/4-in strips
2 packages (3 ounces each) beef-flavor ramen noodles
4 cups reserved cooked vegetables

Heat 1 tablespoon oil in a large skillet over medium-high heat. Add ginger root, garlic and vegetables to skillet; stir fry 5-6 minutes or until vegetables are crisp-tender. Toss soy sauce with hot vegetables and set aside. Heat remaining oil in skillet over med-high heat. Add beef, half at a time, and stir fry 1-2 minutes or until outside surface is no longer pink (do not overcook). Remove from skillet; keep warm. Add water, bring to a boil. Remove noodles from package and break into pieces; stir into water along with seasoning packets. Bring to a boil; reduce heat. Simmer 3 minutes or until noodles are tender and most of the liquid is absorbed. Return beef and add vegetables to skillet; heat through.