Ingredients
2 packages (3 ounces each) beef ramen noodles2 tablespoons cornstarch2 cups beef broth, divided1 pound beef top sirloin steak, cut into thin strips2 tablespoons canola oil2 tablespoons reduced-sodium soy sauce2 cans (14 ounces each) whole baby corn, rinsed and drained2 cups fresh broccoli florets1 cup diced sweet red pepper1 cup shredded carrots4 green onions, cut into 1-inch pieces1/2 cup unsalted peanuts
Preparation
Set aside seasoning packets from noodles. Cook noodles according to package directions.
Meanwhile, in a small bowl, combine cornstarch and 1/4 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.
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.
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.
