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Ramen Beef and Vegetable Stir-Fry

Quick & Easy Jump to Recipe

Prep Time

Cook Time

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1 pound beef sirloin tips, thinly, cut into ¼-inch strips
1 tablespoon vegetable oil
2½ cups water
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


  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.