Asian Beef & Noodles Adapted

• 8 ounces thin steak (or chicken breast or shrimp or pork)
• 2 teaspoons oil (divided)
• 1 tablespoon sesame seeds
• 12 large sweet onion (Texas 1015 or Vidalia, bite-sized chunks)
• 3 small serrano peppers, keep separate (sliced in small rounds)
• 12 large green pepper (bite-sized chunks)
• 12 large yellow pepper (bite-sized chunks)
• 2 medium carrots, scraped and cut (1 cup)
• 1 cup frozen peas and pearl onions
• 2 (2 7/8 ounce) packages beef-flavor ramen noodles
• 1 12 cups water
• 1 tablespoon low sodium soy sauce

1. Trim fat from steak and slice very thin across grain.
2. Cut all vegetables into chunks (about 1 inch or slightly smaller) and keep each veggie separated.
3. Heat 1 teaspoon oil in large non-stick skillet over medium high heat (electric skillet works great).
4. Add steak and sesame seeds; then add onions and serrano peppers; stir fry about 1 minute or until meat seems done and onions are beginning to crystalize slightly.
5. Remove steak mixture from skillet; keep warm.
6. Heat remaining 1 teaspoon oil in skillet over medium high heat.
7. Add remaining vegetables and quickly stir-fry -- leave crunchy.
8. Remove stir-fried veggies to meat mixture plate.
9. Keep warm.
10. Add water and ONE seasoning packet to skillet; bring to boil.
11. Break noodles in half; add noodles to water mixture.
12. Cook noodles 2 minutes or until most of liquid is absorbed, stirring freequently.
13. Stir in steak mixture, vegetables, and soy sauce.
14. Cook until thoroughly heated.

thin, oil, sesame seeds, sweet onion, serrano peppers, green pepper, yellow pepper, carrots, pearl onions, beefflavor, water, soy sauce

Taken from www.food.com/recipe/asian-beef-noodles-adapted-235733 (may not work)