Recipe and photo used with permission by the Texas Beef Council. For more beef information and recipes visit www.txbeef.org.
1 1/4 lbs. boneless beef top round or boneless sirloin steak, cut 1-inch thick
2 packages (3 oz. each) Oriental flavor ramen noodle soup
2 cups water, divided
1 1/2 tsp. cornstarch
2 Tbsp. vegetable oil, divided
1/2 lb. (about 4 cups) fresh broccoli pieces
2 medium carrots, cut into thin diagonal slices
1 tsp. grated orange rind (optional)
Cut steak lengthwise in half; cut crosswise into 1/8-inch thick strips. Combine seasoning packets from ramen noodles, 1/2 cup water and cornstarch; pour over beef strips, tossing to coat evenly.
Heat 1 Tbsp. oil in large nonstick skillet or wok over medium-high heat until hot. Stir-fry broccoli and carrots 1 minute. Break noodles into 4 pieces each; add to skillet with remaining water. Cover and simmer over low heat 3 to 5 minutes or until vegetables are tender and almost all liquid is absorbed, stirring occasionally to separate noodles. Transfer to warm platter.
Heat remaining oil in skillet over medium-high heat until hot. Remove beef from marinade; discard marinade. Stir-fry beef (half at a time) 1 to 2 minutes or until no longer pink.
Spoon beef and pan juices over noodles. Sprinkle with orange rind, if desired. Serve immediately.