Step 1Combine bell pepper and snow peas in medium bowl. Combine vinegar, chili sauce and soy sauce in small bowl. Add 2 teaspoons vinegar mixture to vegetables; toss to coat. Set aside vegetable mixture. Reserve remaining vinegar mixture.
Step 2Reserve ramen noodle seasoning packets for another use. Break ramen noodles into large chunks. Prepare according to package instructions; drain. Combine noodles with 1 cup vegetable mixture; set aside. Reserve remaining vegetable mixture.
Step 3Meanwhile, cut beef Steak lengthwise in half, then crosswise into 1/8-inch thick slices. Combine beef, ginger and cornstarch in medium bowl. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1 teaspoon oil and beef. Remove from skillet.
Step 4Add reserved vinegar mixture to skillet; cook and stir 30 to 60 seconds or until sauce thickens slightly. Return beef back to skillet; stir to combine. Serve over noodle mixture. Garnish with reserved vegetable mixture.
Nutrition information per serving, 1/4 of recipe: 277 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 70 mg Cholesterol; 787 mg Sodium; 16 g Total Carbohydrate; 1.8 g Dietary Fiber; 29 g Protein; 2.9 mg Iron; 10.8 mg NE Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5 mg Zinc; 33 mcg Selenium; 101.9 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.