Asian Noodle Skillet

• 1 12 cups broccoli florets
• 1 medium red bell pepper, cut into 2-inch long strips
• 23 cup celery, sliced diagonally
• 1 cup carrot, slices
• 1 small onion, sliced into thin wedges
• 12 tablespoon fresh gingerroot, peeled and finely chopped
• 2 tablespoons vegetable oil
• 2 cloves garlic, pressed
• 18 teaspoon Tabasco sauce
• 1 12 tablespoons light soy sauce
• 1 14 lbs boneless beef top sirloin steaks, cut to 1/4-in strips
• 2 (3 ounce) packages beef-flavor ramen noodles
• 4 cups reserved cooked vegetables

1. Heat 1 tablespoon oil in a large skillet over medium-high heat.
2. Add ginger root, garlic and vegetables to skillet; stir fry 5-6 minutes or until vegetables are crisp-tender.
3. Toss soy sauce with hot vegetables and set aside.
4. Heat remaining oil in skillet over med-high heat.
5. Add beef, half at a time, and stir fry 1-2 minutes or until outside surface is no longer pink (do not overcook).
6. Remove from skillet; keep warm.
7. Add water, bring to a boil.
8. Remove noodles from package and break into pieces; stir into water along with seasoning packets.
9. Bring to a boil; reduce heat.
10. Simmer 3 minutes or until noodles are tender and most of the liquid is absorbed.
11. Return beef and add vegetables to skillet; heat through.

broccoli florets, red bell pepper, celery, carrot, onion, fresh gingerroot, vegetable oil, garlic, tabasco sauce, soy sauce, sirloin, beefflavor, vegetables

Taken from www.food.com/recipe/asian-noodle-skillet-14900 (may not work)