SIRLOIN STIR-FRY WITH RAMEN NOODLES

I created this recipe when craving Chinese food. The leftovers taste just as yummy when reheated the next day for lunch.

—Annette Hemsath, Sutherlin, OR

Takes: 30 min. • Makes: 4 servings

• 2 pkg. (3 oz. each) beef ramen noodles
• 2 Tbsp. cornstarch
• 2 cups beef broth, divided
• 1 lb. beef top sirloin steak, cut into thin strips
• 2 Tbsp. canola oil
• 2 Tbsp. reduced-sodium soy sauce
• 2 cans (14 oz. each) whole baby corn, rinsed and drained
• 2 cups fresh broccoli florets
• 1 cup diced sweet red pepper
• 1 cup shredded carrots
• 4 green onions, cut into 1-in. pieces
• ½ cup unsalted peanuts

1. Set aside seasoning packets from noodles. Cook noodles according to package directions.

2. Meanwhile, in a small bowl, combine cornstarch and ¼ cup broth until smooth; set aside. In a large skillet or wok, stir-fry beef in oil until no longer pink. Add soy sauce; cook until liquid has evaporated, 3-4 minutes. Remove beef and keep warm.

3. Add the corn, broccoli, red pepper, carrots, onions and remaining broth to the pan. Sprinkle with contents of seasoning packets. Stir-fry until vegetables are crisp-tender, 5-7 minutes.

4. Stir the cornstarch mixture and add to skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain noodles. Add beef and noodles to pan; heat through. Garnish with peanuts.

1 ½ cups: 593 cal., 28g fat (8g sat. fat), 46mg chol., 2022mg sod., 49g carb. (8g sugars, 8g fiber), 38g pro.