1 pound boneless beef top round or top sirloin steak, cut 1 inch thick
3 medium carrots
2 packages (3 ounces each) Oriental-flavor instant ramen noodles, broken up
2 tablespoons vegetable oil
8 ounces bite-size broccoli florets, washed
2 cups water

Directions:

1. Adult help may be needed: PEEL and wash the carrots. With a cutting board and sharp knife, carefully CUT the carrots crosswise into 1/4-inch thick slices; set aside.
2. Adult help may be needed: PLACE the beef steak on the cutting board. Carefully CUT the beef lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips.
3. In a medium bowl combine the seasoning from the two packages of ramen noodles with the beef strips. TOSS to evenly coat the beef with the seasoning; set aside.
4. Adult help may be needed: HEAT 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until hot. ADD the carrots and broccoli. STIR-FRY 1 minute using a wooden spoon or heatproof spatula in a constant turning and scooping motion. ADD the noodles and 2 cups water. BRING to a boil. REDUCE the heat to medium. COVER and cook 3 to 5 minutes or until the vegetables are tender and most of the water is absorbed, stirring occasionally. TURN the heat off. Using pot holders, carefully REMOVE the noodles and vegetables from the skillet to a serving dish. Careful! Skillet will be hot! COVER the dish with aluminum foil to keep the noodles and vegetables warm.
5. Adult help may be needed: HEAT the remaining 1 tablespoon oil in the same skillet over medium-high heat until hot. ADD 1/2 of the beef. STIR-FRY 1 to 2 minutes or until the outside surface of the beef is no longer pink. (Do not overcook.) Using pot holders, carefully REMOVE the beef from the skillet, placing it over the noodles in the serving dish. Careful! Skillet will be hot! COVER the dish again. STIR-FRY the remaining beef in the skillet following the same cooking directions. Carefully REMOVE the beef from the skillet to the serving dish.
6. This dish may be sprinkled with 1 teaspoon freshly grated orange peel, if desired. WASH and dry an orange. Adult help may be needed: Carefully SCRAPE the peel of the orange over the small holes of a grater, making sure to grate only the colored part of the peel, not the white part.

Cook's Tip: Broccoli florets are sold in packages in the produce section of some supermarkets or in supermarket salad bars. Adult help may be needed: If the florets are too large, carefully CUT them into bite-size pieces.

Nutrition information per serving, using beef top round steak: 432 calories; 18 g fat (7 g saturated fat; 5 g monounsaturated fat); 61 mg cholesterol; 915 mg sodium; 35 g carbohydrate; 4.0 g fiber; 32 g protein; 5.7 mg niacin; 0.5 mg vitamin B6; 1.5 mcg vitamin B12; 4.1 mg iron; 34.5 mcg selenium; 5.1 mg zinc.

Nutrition information per serving, using beef top sirloin steak: 431 calories; 19 g fat (7 g saturated fat; 5 g monounsaturated fat); 50 mg cholesterol; 933 mg sodium; 35 g carbohydrate; 4.0 g fiber; 31 g protein; 8.4 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 3.5 mg iron; 33.2 mcg selenium; 5.2 mg zinc.