Sirloin Stir Fry

Sirloin Stir Fry

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Makes: 4 servings

Cook: 10 minutes

  • 2 (3-ounce) packages ramen noodle beef soup

  • 1 (8-ounce) bag fresh sugar snap peas

  • 1 cup low-sodium beef broth, Swanson®

  • 2 tablespoons low-sodium soy sauce, Kikkoman®

  • 2 tablespoons cornstarch

  • 2 tablespoons vegetable oil, divided

  • 1 pound sirloin steak, sliced thinly across grain

  • 1 teaspoon fresh ginger

  • 1 teaspoon minced garlic

  • 1 (3-ounce) container sliced fresh green onions (about 11⁄2 cups)




Prepare ramen noodles, according to package directions, reserving seasoning packets for another use; keep warm. In a medium microwave-safe bowl, microwave sugar snap peas according to package directions; keep warm. In a small bowl, whisk together broth, soy sauce, and cornstarch.

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add steak, and stir-fry for 2 minutes. Transfer to plate, and keep warm.

Add remaining 1 tablespoon oil to skillet; add ginger, garlic, and green onions, and stir-fry for 1 minute.

Whisk broth mixture, and add to skillet. Stir-fry for 1 minute, or until thickened. Add peas and steak, tossing to coat; stir-fry until heated through. Add cooked noodles, tossing to coat.

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