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Easy Asian Beef and Noodles




Source of Recipe


Cooking Light YEAR: 1998 ISSUE: Sept PAGE: 192






List of Ingredients



• 1 (8-ounce) rib-eye steak
  
• 1 teaspoon dark sesame oil, divided
  
• 1 cup (1-inch) sliced green onions
  
• 2 cups prepackaged coleslaw
  
• 2 (2.8-ounce) packages beef-flavor ramen noodle soup (such as Campbell's)
  
• 1-1/2 cups water
  
• 1 tablespoon low-sodium soy sauce
  






Instructions



1. Trim fat from steak; cut diagonally across grain into thin slices. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak and onions; stir-fry 1 minute. Remove steak mixture from pan; keep warm. Heat 1/2 teaspoon oil until hot. Add slaw; stir-fry 30 seconds. Remove slaw from pan; keep warm.
   
   
2. Remove noodles from packages; reserve 1 seasoning packet for another use. Add the water and remaining seasoning packet to pan; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles 2 minutes or until most of the liquid is absorbed,stirring frequently. Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated.
   
   
3. Yield: 2 servings (serving size: 2 cups).
   
4. NUTRITIONAL INFORMATION:CALORIES 489 (23% from fat); FAT 12.5g (sat 3.6g, mono 5g, poly 2.5g); PROTEIN 29g; CARB 68.1g; FIBER 4.9g; CHOL 55mg; IRON 6.3mg; SODIUM 1152mg; CALC 80mg