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BreakfastLunchDinnerHolidaysDessert

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IngredientsOne per line — e.g. “2 cups flour, sifted”

2 tablespoons vegetable oil divided 1 pound flank steak thinly sliced 2 tablespoons cornstarch 1 bag fresh stir fry veggies from Walmart produce section 1 package ramen noodles (optional) Sauce 3 cloves garlic minced 1 teaspoon minced ginger ⅓ cup orange juice ⅓ cup water ¼ cup low sodium soy sauce 3 tablespoons brown sugar 1 ½ teaspoons sesame oil 1 tablespoon cornstarch

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Season steak with salt & pepper. Toss with cornstarch and set aside while you prepare the vegetables. Place 1 tablespoon of oil in a pan or wok. Cook the beef in 2 small batches over medium high until browned, about 2-3 minutes (beef does not need to be cooked through). Remove from pan and set aside. Add vegetables to the pan and cook about until tender crisp, 4-5 minutes. Remove from pan and set aside with the beef. Boil ramen noodles but do not add flavor packet. Drain & set aside. Combine sauce ingredients except corn starch in a bowl and stir well. Turn the heat up to medium-high and add the sauce. Bring to a simmer. Combine cornstarch with 3 tablespoons water (or broth) and add it the sauce a little bit at a time while whisking to reach desired consistency. Let simmer 2 minutes. Add vegetables, beef (and any juices) to the pan and cook until heated through. Mix in ramen noodles if desired.

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