Title: Ramen Vegetable Steak Stir-Fry
Categories: Diabetic Vegetable Meat Entree Pasta
Yield: 4 Servings

1	lb	Beef tip steaks (1/4" thick) cut crosswise into 1" wide stri
2	cl	Garlic, minced
1	tb	Sesame oil
1/4	ts	Ground red pepper (cayenne)
1	pk	(3 oz) Oriental Ramen noodle soup *
1	pk	(16 oz) Green Giant American Mixtures, San Francisco Style F
1	ts	Cooking oil
1		Jar (4.5 oz) Whole mushrooms drained
1	tb	Soy sauce *
4		Green onions

* Soy suce and ramen noodle suop flavor this quick entree

In a medium sized bowl, combine beef strips, garlic, 1 tablespoon of sesame oil and ground red pepper, toss to coat. Set aside

Remove noodles from package; reserve seasoning package. Bring water to boil in a large saucepan. Break block of noodles into 3 pieces and add to water with frozen vegetables; return to a boil. Reduce heat; simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender stirring occasionally. Drain Well. Return vegetable mixture to saucepan and stir in seasoning package from noodles. Cover and keep warm.

Rub 1 teaspoon cooking oil over large skillet or wok; heat over medium-high heat until hot. Add steak; cook and stir for 1 to 2 minutes or until meat is no longer pink. Stir in vegetable mixture, mushrooms, and soy sauce; heat thoroughly.

Garnish with green onions. Makes 4 (1 1/2 cup servings)

Nutritional information: 1 1/2 cup per serving. 330 calories; 26g protein; 25g carbohydrate; 4g dietary fiber; 13g fat (polyunsat 2gr; saturated 4g); Cholesterol 58mg; sodium 840mg; 620 mg potassium.

Dietary Exchanges: 1 Starch, 2 1/2 lean meat; 2 vegetable, & 1 fat.

Orginal recipe submitted by Linda Morten, Katy, Texas to "Classic Pillsbury Cookbooks" March 1994; No. 157

Typos and Meal-Master formatting courtesy Vince Gordon, Aug 1994 Tried, and enjoyed by the Gordon family in Beautiful Spring, Texas

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