Asian Beef Noodles

Previously contributed by Rachel:
(this recipe is from Pampered Chef "Light & Simple" cookbook)

1 lb. Lean boneless beef top round, cut into ¼-inch strips
3 garlic cloves, pressed
2 small pieces (½-inch) fresh gingerroot, peeled and pressed
2 cups water
2 pkg. (3 oz. Each) baked beef-flavor ramen noodles
3 cups broccoli florets
2 carrots, sliced
2 green onions, sliced

Heat wok or large skillet for stir-frying over medium heat until hot. Lightly spray with vegetable oil (or you can just add about 1 T. of oil to the pan when heating). Stir-fry beef, half at a time, 3-4 minutes. Remove beef from wok; set aside. Add garlic and ginger to wok; stir-fry 30 seconds. Add water; bring to a boil. Add noodles, broken into pieces, broccoli, carrots and seasoning packets from ramen noodles. Bring to a boil; reduce heat. Simmer 3 minutes or until noodles are tender and most of the liquid is absorbed. Return beef to wok; heat through. Sprinkle with green onions.