2 (3-ounce) packages ramen noodle beef soup
1 (8-ounce) bag fresh sugar snap peas
1 cup low-sodium beef broth, Swanson®
2 tablespoons low-sodium soy sauce, Kikkoman®
2 tablespoons cornstarch
2 tablespoons vegetable oil, divided
1 pound sirloin steak, sliced thinly across grain
1 teaspoon fresh ginger
1 teaspoon minced garlic
1 (3-ounce) container sliced fresh green onions (about 11⁄2 cups)
Prepare ramen noodles, according to package directions, reserving seasoning packets for another use; keep warm. In a medium microwave-safe bowl, microwave sugar snap peas according to package directions; keep warm. In a small bowl, whisk together broth, soy sauce, and cornstarch.
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add steak, and stir-fry for 2 minutes. Transfer to plate, and keep warm.
Add remaining 1 tablespoon oil to skillet; add ginger, garlic, and green onions, and stir-fry for 1 minute.
Whisk broth mixture, and add to skillet. Stir-fry for 1 minute, or until thickened. Add peas and steak, tossing to coat; stir-fry until heated through. Add cooked noodles, tossing to coat.