Tangy Beef Stir-Fry

• 35 min
• 4 SERVINGS
• 280 Cal
• 29 g Protein

Ingredients:

• 1 beef Top Sirloin Steak Boneless, cut 1 inch thick (1 pound)
• 1 cup thinly sliced red bell pepper
• 1 cup thinly sliced sugar snap peas
• 1/4 cup rice vinegar
• 1/4 cup sweet chili sauce
• 2 tablespoons reduced-sodium soy sauce
• 2 packages (3 ounces each) ramen noodles
• 2 tablespoons minced fresh ginger
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil

Cooking:

1. Combine bell pepper and snow peas in medium bowl. Combine vinegar, chili sauce and soy sauce in small bowl. Add 2 teaspoons vinegar mixture to vegetables; toss to coat. Set aside vegetable mixture. Reserve remaining vinegar mixture.
2. Reserve ramen noodle seasoning packets for another use. Break ramen noodles into large chunks. Prepare according to package instructions; drain. Combine noodles with 1 cup vegetable mixture; set aside. Reserve remaining vegetable mixture.
3. Meanwhile, cut beef Steak lengthwise in half, then crosswise into 1/8-inch thick slices. Combine beef, ginger and cornstarch in medium bowl. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Remove from skillet.
4. Add reserved vinegar mixture to skillet; cook and stir 30 to 60 seconds or until sauce thickens slightly. Return beef back to skillet; stir to combine. Serve over noodle mixture. Garnish with reserved vegetable mixture.