Thai Beef & Noodle Toss

I’ve been making this recipe for a couple of years. It’s from Kraft Foods:

1 beef top round steak, 1/8 to 1/4 inch thick (1 lb.)
1 jalapeño pepper, finely chopped
2 cloves garlic, minced
2 Tbsp. sesame oil, divided
1 pkg. (3 oz.) beef-flavored instant ramen noodle soup mix
1 cup diagonally sliced carrots
1/2 cup green onion slices
1/4 cup A.1. Thick & Hearty Steak Sauce
1/4 cup water
1/4 cup Dry Roasted Unsalted Peanuts

Cut steak across the grain into 1-inch-wide strips; cut each strip in half. Place steak in medium bowl. Add jalapeno peppers, garlic and 1 Tbsp. of the oil; toss to coat.

Break noodles into 3 or 4 pieces; set the seasoning packet aside. Cook noodles as directed on package; drain and rinse.

Heat large nonstick skillet on medium-high heat. Add steak, in batches. Cook and stir 30 seconds to 1 minute or until cooked through. Remove steak from skillet; place in medium bowl. Cover to keep warm. Heat remaining 1 Tbsp. oil in skillet. Add carrots and onions; cook and stir until carrots are crisp-tender. Stir in the cooked steak, cooked noodles, steak sauce, water, peanuts; sprinkle with the reserved seasoning packet. Cook until heated through, stirring occasionally.


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