THAI BEEF STIR-FRY Experience a delicious taste of the Far East with this quick and easy stir-fry.

Prep Time: 5 min. Cook Time: 10 min.   2 2 packages (each 3 oz/85 g) instant soup noodles, beef flavour 1 lb 500 g Beef Stir-Fry Strips or Inside Round or Sirloin Tip Steak, cut into strips 2 tsp 10 mL minced garlic (2 cloves) or 1 tsp (5 mL) garlic powder 4 tsp 20 mL minced ginger root ½ ½ package (750 g) frozen oriental vegetables or 1½ cups (375 mL) fresh snowpeas & red pepper strips 2/3 cup 150 mL orange juice 2 tbsp 30 mL bottled stir-fry sauce (i.e. Thai, Szechwan)

Place noodles in shallow casserole; sprinkle with 1 packet seasoning mix, cover with boiling water and set aside. Heat garlic and ginger root in an large oiled skillet over medium-high heat. Sprinkle beef with contents of remaining seasoning packet and place in skillet; stir-fry just until beef loses its pink colour. Remove meat from pan. Add vegetables and stir-fry 2 minutes. Add drained noodles and cook one minute more. Stir in orange juice, stir-fry sauce and meat. Cook and stir until well blended. Serve immediately. Makes 4 servings. TIP:  For peanutty Thai pizzazz, add 2 tbsp (30 mL) chopped peanuts or toasted sesame seeds as a garnish. Nutritional Information PER SERVING: 423 Calories 37 g Protein 11 g Fat 45 g Carbohydrates