1 1/4 pounds boneless top round steak, cut 1 inch thick.
2 packages (3 oz each) beef-flavored instant ramen noodles, broken up
1 1/2 teaspoons cornstarch dissolved in 1/2 cup water
2 tablespoons vegetable oil, divided
8 ounces broccoli florets
2 medium carrots, thinly sliced
1 1/2 cups water
1 teaspoon freshly grated orange peel (optional)
1. Cut beef steak lengthwise in half, then crosswise into 1/8 inch thick strips. Combine seasoning from ramen noodles with cornstarch mixture in large bowl. Add beef; toss.
2. heat 1 tablespoon oil in large nonstick skillet over medium-high heart until hot. Stir-fry broccoli and carrots 1 minute. Add noodles and water; bring to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are tender and most of liquid is absorbed, stirring occasionally. Remove; keep warm.
3. In same skillet, heat remaining 1 tablespoon oil over medium-high heat until hot. Add half of the beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet; keep warm. Repeat with remaining beef. Serve over noodles. Sprinkle with orange peel, if desired.