Ingredients:
8 ounces rib eye steaks, fat removed
1 teaspoon sesame oil, divided
1 cup sliced green onions, cut into 1-inch pieces
1 garlic cloves, minced
1 cup shredded cabbage
1 cup shredded carrots
2 (2 7/8 ounce) packages beef-flavor ramen noodles
1 1/2 cups water
1 tablespoon soy sauce
Directions:
Trim fat from steak, cut steak diagonally across grain into thin slices. Heat 1/2 teaspoon of oil in a large nonstick skillet over medium-high heat. Add steak, green onions and garlic; stir-fry for one minute. Remove steak from skillet; keep warm.
Remove noodles from packages; reserve one seasoning packet for another use. Add water and remaining seasoning packet to skillet; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles for two minutes or until most of liquid is absorbed, stirring frequently. Stir in steak mixture, vegetables and soy sauce; cook until thoroughly heated.
To make this dish more quickly you can buy the slaw mix with shredded cabbage and carrot already made. Just use 2 cups of the slaw mix in place of the 1 cup of the shredded cabbage and 1 cups of shredded carrots.
Servings: Serve
Time preparation: 20 min.
Time total: 35 min.