Oriental Beef Noodles

• 8 ounces rib eye steaks, fat removed
• 1 teaspoon sesame oil, divided
• 1 cup sliced green onion, cut into 1-inch pieces
• 1 garlic clove, minced
• 1 cup shredded cabbage
• 1 cup shredded carrot
• 2 (2 7/8 ounce) packages beef-flavor ramen noodles
• 1 1/2 cups water
• 1 tablespoon soy sauce

1. Trim fat from steak, cut steak diagonally across grain into thin slices. Heat 1/2 teaspoon of oil in a large nonstick skillet over medium-high heat. Add steak, green onions and garlic; stir-fry for two minutes or until done to your preference. Remove steak from skillet; keep warm.
2. Remove noodles from packages; only use one for recipe or part of one depending on salt preference. Add water and remaining seasoning packet to skillet; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles for two minutes or until most of liquid is absorbed, stirring frequently. Stir in steak mixture, vegetables and soy sauce; cook until thoroughly heated.
3. To make this dish more quickly you can buy the slaw mix with shredded cabbage and carrot already made. Just use 2 cups of the slaw mix in place of the 1 cup of the shredded cabbage and 1 cups of shredded carrots.

eye steaks, sesame oil, green onion, garlic, cabbage, carrot, beefflavor, water, soy sauce

Taken from www.food.com/recipe/oriental-beef-noodles-135622 (may not work)