Ramen Vegetable Steak Stir-Fry

I got this from the Best of the Bake-off cookbook from Pillsbury

Serves: 4
1 lb. Beef tip steaks (1/4 inch thick), cut crosswise
into 1-inch-wide strips
2 garlic cloves, minced
1 Tbls. Sesame oil or vegetable oil
¼ tsp. Ground red pepper (cayenne)
1 (3-oz.) pkg. Oriental ramen
noodle soup
2 cups water
1 (1-lb.) pkg. Frozen broccoli, carrots,
water chestnuts and red peppers
1 tsp. Sesame oil or vegetable oil
1 (4.5-oz.) jar whole mushrooms, drained
1 Tbls. Soy sauce
4 green onions

In medium bowl, combine beef strips, garlic, 1 Tbls. Sesame oil and ground red pepper; toss to coat. Set aside.
Remove noodles from package; reserve seasoning packet. Bring water to a boil in large saucepan. Break block of noodles into 3 pieces and add to water with frozen vegetables; return to a boil. Reduce heat; simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender, stirring occasionally. Drain well. Return vegetable mixture to saucepan; stir in seasoning from packet. Cover; keep warm.
Rub 1 tsp. Sesame oil over large skillet or wok; heat over medium-gigh heat until hot. Add steak; cook and stir 1 to 2 minutes or until meat is no longer pink. Stir in vegetable mixture, mushrooms and soy sauce; heat thoroughly. Garnish with green onions.