Easy Asian Beef and Noodles

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 489
  • Calories from fat: 23%
  • Fat: 12.5g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 2.5g
  • Protein: 29g
  • Carbohydrate: 68.1g
  • Fiber: 4.9g
  • Cholesterol: 55mg
  • Iron: 6.3mg
  • Sodium: 1152mg
  • Calcium: 80mg

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

Preparation

  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.
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