Ramen Beef and Vegetable Stir-Fry

INGREDIENTS

1 lb. beef sirloin tips, thinly, cut into ¼-inch strips
1 tablespoon vegetable oil
2 ½ cups water
2 (3-ounce) packages beef-flavor ramen noodle soup mix
½ cup HOUSE OF TSANG® Classic Stir Fry Sauce
3 cups frozen Asian stir-fry vegetables, thawed and drained
¼ cup finely sliced green onions

DIRECTIONS

1. In 12-inch skillet, heat oil over medium-high heat. Add thinly cut beef sirloin tip steaks; cook, stirring frequently, 7 to 8 minutes or until browned.
2. Remove steak and juices from skillet. Pour water into skillet; bring to a boil. Stir in seasoning packet from soup mix and stir-fry sauce. Break noodles from soup mix into liquid; return to a boil, stirring frequently. Boil, breaking up noodles, 2 minutes.
3. Divide stir-fry evenly among 4 soup bowls. Sprinkle each serving with onions. Stir vegetables, steak and juices into skillet; bring to a boil, stirring frequently. Reduce heat to low; cook, stirring occasionally, 2 to 3 minutes or until vegetables and noodles are tender.