855260_10151699219502055_470038207_oMy siblings and I ate a lot of instant ramen when were were kids. And, when I was in college, I remember it being one of those 10-for-a-dollar items that you could buy for an instant lunch or dinner. All you had to do was boil some water and add the package of noodles and the seasoning pack. I remember eating it almost weekly, if not daily. For a little variation, I would drop an egg into the ramen as it was cooking. While I still enjoy eating ramen, my taste for instant ramen has changed. I have come up with a number of ways to make my ramen. Not only do I include the simple add-ons like meat, egg and vegetables, I have come up with a number of recipes — including this Steak and Green Beans Ramen Stir-Fry — that turn plan ole ramen into scrumptious meals.

1/2 lb. green beans
1 tablespoon vegetable oil
1/2 lb. boneless sirloin steak
2 tablespoons chopped ginger
2 smashed garlic cloves
1/2 cup sliced mushrooms
1/2 cup sliced carrots
3 sliced scallions
4 ounces canned beef broth
3 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon hot sesame oil
1 cooked (3 oz.) package ramen noodles (without flavorings)
Salt and pepper, to taste

Boil green beans and carrots for 2 minutes. Drain, rinse with cold water and set aside. Heat oil in a skillet over medium-high heat. Add steak, thinly sliced crosswise, and stir-fry for 2 minutes. Transfer to a plate. Add 2 Tbsp. vegetable oil to skillet. Add ginger, garlic, mushrooms and scallions. Stir-fry for 1 minute. In a bowl, stir broth with soy sauce and cornstarch. Add to skillet. Stir-fry for 1 minute. Add beans, carrots and steak. Stir until hot. Stir in hot sesame oil. Toss in ramen noodles. Season to taste.