Skillet beef \"stew\" and noodles
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pack | Egg noodles (12 oz. pk.) |
| Salt | ||
| 1 | pounds | Flank steak |
| 3 | eaches | Med. size carrts |
| 2 | eaches | Med. size onions |
| 1 | pack | Mushrooms (10 oz.,) |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Catsup |
| 1½ | teaspoon | Cornstarch |
| Salad or veg. oil | ||
Directions
In saucepot, cook noodles as directed.
Trim fat from steak and cun into 1½" chunks. Thinly slice carrots and onions. Cut mushrooms in half.
In med. bowl, combine soy sauce, catchup, cornstarch, and ½ ts.
salt.
Add flank steak pcs. and sitr mixture gently until meat pcs. are well coated.
In non-stick 12" skillet over med.-hi heat, in 2 tb. olive oil, cook carrots and onions until tender-crisp and lightly browned; with slotted spoon, remove to another bowl. In same skillet over high heat, in 2 more ts. oil, cook mushrooms until tender and liquid evaporates; remove to bowl with carrots and onions.
In same skillet, in 1 more tb. oil cook flank steak mix. abt. 3 min. for rare. Gently stir in cooked vegs. and ½ c. water; heat mix. through, strirring occasionally.
To serve, drain noodles. Place noodles on 4 dinner plates; spoon flank steak mix. next to noodles.
Yield: 4 main dish servings.
Nutritional info. per serving: Abt. 520 cal., 24g fat, 94mg chol., 1005mg sodium.