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2 packages Oriental-flavored instant ramen noodles, 3-oz., broken up
1-1/2 teaspoon cornstarch, dissolved in 1/2 cup water
2 tablespoons vegetable oil
1/2 pound broccoli florets
2 medium carrots, thinly sliced
1 teaspoon orange peel, grated; optional
Cut steak in half lengthwise, then cut crosswise into 1/8-inch thick strips. Combine seasoning from ramen noodles with cornstarch mixture in large bowl. Add beef; toss to coat. Set aside.
Heat 1 tablespoon oil in large nonstick skillet over medium-high. Stir-fry broccoli and carrots 1 minute. Add noodles and 1 1/2 cups water; bring to a boil. Reduce heat; cover and simmer 3 to 5 minutes or until vegetables are tender and most of the liquid is absorbed. Remove; keep warm.
Drain beef, discarding marinade. Heat remaining oil in same skillet over medium-high. Stir-fry half of beef 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef.
Combine beef, vegetables and noodles in skillet and heat through.
Transfer to serving platter. Sprinkle with orange rind.