Spicy Thai Steak and Vegetable Stir Fry

1 ½ cups water

2 (3 ounce) packages beef flavored ramen noodles

½ cup beef broth

2 tablespoons Thai chili peanut sauce

1 tablespoon soy sauce

⅛ teaspoon ground ginger

1 tablespoon olive oil

¾ pound beef top round steak, cut into 1/4-inch strips

1 tablespoon olive oil

½ carrot, cut into matchsticks

1 stalk celery, thinly sliced

3 green onions, thinly sliced

¼ cup thinly sliced red bell pepper

2 cups shredded cabbage

1 cup bean sprouts

4 fresh mushrooms, thinly sliced

salt and pepper to taste

Bring the water to a rolling boil over high heat. Once the water is boiling, stir in the ramen noodles with only 1 seasoning packs, and return to a boil. Cook until the noodles are tender, stirring occasionally, about 3 minutes. Drain well in a colander set in the sink. Whisk the beef broth, peanut sauce, soy sauce, and ground ginger together in a bowl; set aside.

Heat 1 tablespoon olive oil in a large skillet. Stir in the steak; cook and stir until the steak is no longer pink, 3 to 5 minutes. Remove the meat from the pan and set aside. Heat the remaining 1 tablespoon olive oil in the same skillet. Stir in the carrot, celery, green onion, and bell pepper. Cook and stir until the vegetables begin to soften, about 2 minutes. Add cabbage, bean sprouts, and mushrooms. Stir in the sauce. Cover and cook until the vegetables are tender, about 3 minutes.

Toss in the cooked ramen noodles and steak. Season with salt and pepper, and serve in bowls.