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Ramen Vegetable Steak Stir-Fry

Ingredients: 1 Pound(s) Beef tip steaks (1/4" thick) -Mixtures, San Francisco cut crosswise into 1" wide 2 Centiliter(s) Garlic, minced -Red peppers 1 Tablespoon(s) Sesame oil 1 ts Cooking oil 1/4 Teaspoon(s) Ground red pepper (cayenne) 1 Jar (4.5 oz) Whole mushrooms 1 Package(s) (3 oz) Oriental Ramen -drained noodle soup * 1 tb Soy sauce * 1 Package(s) (16 oz) Green Giant American 4 Green onions Directions: * Soy suce and ramen noodle suop flavor this quick entree In a medium sized bowl, combine beef strips, garlic, 1 tablespoon of sesame oil and ground red pepper, toss to coat. Set aside Remove noodles from package; reserve seasoning package. Bring water to boil in a large saucepan. Break block of noodles into 3 pieces and add to water with frozen vegetables; return to a boil. Reduce heat; simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender stirring occasionally. Drain Well. Return vegetable mixture to saucepan and stir in seasoning package from noodles. Cover and keep warm. Rub 1 teaspoon cooking oil over large skillet or wok; heat over medium-high heat until hot. Add steak; cook and stir for 1 to 2 minutes or until meat is no longer pink. Stir in vegetable mixture, mushrooms, and soy sauce; heat thoroughly. Garnish with green onions. Makes 4 (1 1/2 cup servings) Nutritional information: 1 1/2 cup per serving. 330 calories; 26g protein; 25g carbohydrate; 4g dietary fiber; 13g fat (polyunsat 2gr; saturated 4g); Cholesterol 58mg; sodium 840mg; 620 mg potassium. Dietary Exchanges: 1 Starch, 2 1/2 lean meat; 2 vegetable, & 1 fat. Orginal recipe submitted by Linda Morten, Katy, Texas to "Classic Pillsbury Cookbooks" March 1994; No. 157 Typos and Meal-Master formatting courtesy Vince Gordon, Aug 1994 Tried, and enjoyed by the Gordon family in Beautiful Spring, Texas
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Add chicken and cook quickly until browned on both sides. Remove chicken to a medium size shallow casserole.