Ingredients

1 (8 ounce) rib-eye steak

1 teaspoon dark sesame oil, divided

1 cup (1 inch) sliced green onions

2 cups prepackaged coleslaw

2 (2.8 ounce) packages beeflavor ramen noodle soup

1¹/₂ cups water

1 tablespoon low-sodium soy sauce

Instructions

Trim fat from steak; cut diagonally across grain into thin slices

Heat ¹/₂ teaspoon oil in a large nonstick skillet over medium-high heat

Add steak & onions; stir-fry 1 minute

Remove steak mixture from pan; keep warm

Heat ¹/₂ teaspoon oil until hot

Add slaw; stir-fry 30 seconds

Remove slaw from pan; keep warm