Asian Steak Salad

By -
from Betty Crocker's Healthy Heart Cookbook (2005)

1 lb cut-up beef for stir-fry (we used chunks of chuck for stewing; next time we'll do a better cut of meat)
1 package (3 oz) oriental-flavor ramen noodle soup mix
1/2 cup Asian marinade and dressing (we used a teriyaki sauce, which was good)
1 bag (10 oz) romaine and leaf lettuce mix (next time, we'll probably use spinach)
1 cup fresh snow (Chinese) pea pods (couldn't find these, we defrosted a package of sugar snap peas, which worked out fine)
1/2 cup matchstick-cut carrots (from 10 oz bag)
1 can (11 oz) mandarin orange segments, drained

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Place beef in skillet; sprinkle with 1 teaspoon seasoning mix from soup mix. (Discard remaining seasoning mix.) Cook beef 4-5 minutes, stirring occasionally, until brown. Stir in 1 tablespoon of the dressing.

Break block of noodles from soup mix into small pieces. (I broke it up before opening the package. Easier on the fingers that way. The seasoning packet was still intact.) Mix noodles, lettuce, pea pods, carros and orange segments in large bowl. Add remaining dressing; toss until well coated. Divide mixture among individual serving plates. Top with beef strips. (We didn't bother tossing stuff together, we just put stuff on our plates.)

Serves 6.

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