- 1 tablespoon cornstarch
- 1 cup beef broth, divided
- 1 (3 ounce) package beef ramen noodles
- 1/2 pound boneless beef sirloin steak, cut into thin strips
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1 (15 ounce) can baby corn, drained and rinsed
- 1 cup fresh broccoli florets
- 1/2 cup diced sweet red pepper
- 1/2 cup grated carrot
- 2 green onions cut into 1-inch pieces
- 1/4 cup peanuts
- In a small bowl, combine cornstarch and 2 tablespoons broth until smooth; set aside. Set aside seasoning packet from noodles. Cook noodles according to package directions.
- In a skillet, stir-fry beef in oil. Add soy sauce; cook for 3-4 minutes or until liquid has evaporated. Drain noodles; add to beef.
- Stir in the corn, broccoli, red pepper, carrot, onions and remaining broth. Sprinkle contents of seasoning packet over all.
- Cook for 4-6 minutes or until vegetables are crisp-tender. Stir reserved cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with peanuts.