Grilled steak strips stir-fried with a variety of veggies, seasoned and tossed with noodles

24-32 ounces round steak or other inexpensive steak
liquid smoke flavoring (or hickory smoke salt)
pepper
seasoned salt
paprika
lemon pepper
oil
cayenne pepper

1 clove garlic, minced
1 large onion, sliced
2 cups sliced carrots
4 stalks celery, chopped
3-4 cups snow peas (or sugar snap peas)
12-16 ounces broccoli florets
3 packages of ramen noodle soup (noodles only, no seasoning)*
1/2 to 1 Tablespoons sesame oil
1/3 cup vegetable oil

Tapatio hot sauce, to taste (about 10 shakes for medium heat)
seasoned salt, to taste
pepper, to taste

1. Season steak with liquid smoke, pepper, seasoned salt, paprika, lemon pepper, a little oil, and cayenne pepper.

2. Grill steak until cooked medium-medium well. Cut steak into thin strips.

3. Prepare ramen noodles by boiling water in a pan; drop noodles into water and remove from heat, covering with a lid. Let set 10 minutes and then drain.

4. In stock pot or large skillet, saute garlic, onion, carrot and celery in sesame oil and vegetable oil. Add peas and broccoli and continue frying until crisp-tender.

5. Add meat to vegetables and continue frying. Season additionally with Tapatio, salt, and pepper to taste.

6. Stir in noodles and toss to coat.

*Spaghetti can be substituted

This is a great basic stir-fry recipe. I love the spicy flavor, the variety of vegetables, and the unique taste the ramen noodles add to the dish. Easy to make, beautiful to serve, and great as leftovers--I rate this recipe 9/10!