Asian steak salad
Preparation time: 40 min
1 lb cut-up lean beef for stir-fry
1 package (3 oz) oriental-flavor ramen noodle soup mix
1/2 cup reduced-fat Asian marinade and dressing
1 bag (10 oz) romaine and leaf lettuce mix
1 cup fresh snow pea pods, strings removed, cut diagonally in half
1/2 cup julienne carrots (from 10-oz bag)
1 can (11 oz) mandarin orange segments, drained
1. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add beef to skillet; sprinkle with 1 teaspoon seasoning mix from soup mix. (Discard remaining seasoning mix.) Cook beef 4 to 5 minutes, stirring occasionally, until browned. Stir in 1 tablespoon of the dressing.
2. In large bowl, break block of noodles from soup mix into small pieces. Add lettuce, pea pods, carrots, and orange segments. Add remaining dressing; toss until well coated. Divide mixture among individual serving plates. Top with beef strips.