Go Back
Print Recipe
4.67 from 6 votes

Beef, Broccoli & Cashew Stir-Fry with Ramen

6 Green, 6 Blue, and 6 Purple points per serving
Makes: 6 servings
Calories: 231
Author: Alisha Hughes

Ingredients

  • 3 tablespoons reduced-sodium soy sauce
  • 1 tablespoons rice vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • 1 pound lean beef steak
  • 1 (3 ounce) package Ramen noodles
  • 2-3 cups water
  • 2 stalks broccoli (about 5 cups)
  • 1/3 cup fat-free chicken broth
  • 1 tablespoons cornstarch
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon fresh ginger, ground
  • 1 large red bell pepper, sliced or chopped
  • 1 green onion, sliced
  • 2 tablespoons unsalted cashews

Instructions

  • Combine soy sauce, vinegar, and red pepper flakes into a bowl. Add beef and mix well. Marinate in the refrigerator for 15-30 minutes.
  • Break up ramen noodles into a microwave safe bowl. Pour enough water in the bowl to cover the noodles, about 2-3 cups, and microwave on HIGH for 3 minutes. Set aside and wait to drain the water until later in the recipe. Discard the seasoning packet.
  • Meanwhile, cut broccoli into small florets, leaving out the stems. Steam broccoli in a steamer, or cook the broccoli in boiling water until tender, about 6-8 minutes. Set aside.
  • Mix the broth and cornstarch in a cup and set aside.
  • In a large stir-fry pan, cook garlic and ginger in oil for 30 seconds.
  • Add beef and cook 2 minutes.
  • Add bell peppers and cook an additional 2 minutes.
  • Toss in broccoli and green onion. Stir-fry until heated through, about 2 minutes. Add cornstarch mixture. Bring to a boil and allow to cook until the liquid thickens, about 3-5 minutes.
  • Drain Ramen noodles.
  • Serve 3/4 cup beef/broccoli mixture over 1/4 cup cooked Ramen noodles and top with 1 teaspoon cashews (about 3-5 cashews).