Skillet Beef "Stew" And Noodles Recipe - Cooking Index
1/2 | Egg noodles - (12 oz pk) | |
Salt | ||
1 lb | 454g / 16oz | Flank steak |
3 lbs | 1362g / 48oz | Carrots (medium) |
2 lbs | 908g / 32oz | Onions (medium) |
1 | Mushrooms - (10 oz) | |
2 tablespoons | 30ml | Soy sauce |
1 tablespoon | 15ml | Catsup |
1 1/2 teaspoons | 7.5ml | Cornstarch |
Salad or vegetable oil |
In saucepot, cook noodles as directed.
Trim fat from steak and cut into 1 1/2" chunks. Thinly slice carrots and onions. Cut mushrooms in half.
In med. bowl, combine soy sauce, ketchup, cornstarch, and 1/2 tsp salt. Add flank steak pcs. and stir mixture gently until meat pcs. are well coated.
In non-stick 12" skillet over medium-high heat, in 2 tbs 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 tsp oil, cook mushrooms until tender and liquid evaporates; remove to bowl with carrots and onions.
In same skillet, in 1 more tbs oil cook flank steak mix. about 3 minutes for rare. Gently stir in cooked vegs. and 1/2 cup water; heat mix. through, stirring occasionally.
To serve, drain noodles. Place noodles on 4 dinner plates; spoon flank steak mix. next to noodles.
Source:
Quick 'N" Easy Home Cooking
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