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