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Asian Beef & Broccoli with Noodles

1-1/4 lbs. boneless beef top round or top sirloin steak, cut 1-inch thick
2 pkg. (3 oz. each) oriental-flavored instant ramen noodles, broken up
1-1/2 tsp. cornstarch dissolved in 1/2 cup water
2 Tbsp. vegetable oil
1/2 lb. broccoli florets
2 medium carrots, thinly sliced
1 tsp. grated orange rind (optional)

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. Heat 1 Tbsp. oil in large nonstick skillet over medium-high heat until hot. Stir-fry broccoli and carrots 1 minute. Add noodles and 1-1/2 cups 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. Heat remaining oil in same skillet over medium-high heat until hot. Drain beef, discarding marinade. Stir-fry 1/2 of beef  1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef. Serve over noodles. Sprinkle with orange rind. Makes 4 servings.

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