1 8-oz. ribeye steak

1 teaspoon dark sesame oil, divided

1 cup green onions, sliced to about 1” in length

2 cups prepackaged coleslaw (just the cabbage, no dressing), we like to add one extra cup of slaw

2 (2.8-oz.) packages beef-flavor ramen noodle soup

1 1/2 cups water

1 tablespoon low-sodium soy sauce

 

Trim the fat from the steak; cut it diagonally across the grain into thin slices. Heat 1/2 tsp. oil in a large, non-stick skillet over medium-high heat. Add steak and onions; stir-fry for 1 minute (or until steak is cooked to desired doneness). Remove steak mixture from pan; keep warm (we usually place it in a bowl and cover it with foil). Heat 1/2 tsp. oil until hot. Add slaw; stir-fry until slaw just begins to soften (this only takes about a minute). Remove slaw from pan; keep warm. In the pan, combine the water and the seasoning packets from the noodle packages (you can use either one of the seasoning packets or both, depending on your preferences-we use both). Bring to a boil. Break up the blocks of noodles into small pieces and add to boiling water mixture. Cook noodles 2 minutes or until most of the liquid is absorbed, stirring frequently. Stir in the steak mixture, slaw, and soy sauce. Cook until thoroughly heated and serve.