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.

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