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Skillet Beef "Stew" and Noodles

Ingredients: 1/2 Package(s) Egg noodles 1 Pound(s) Flank steak 3 medium carrots 2 medium onions 1 Package(s) Mushrooms 2 Tablespoon(s) Soy sauce 1 Tablespoon(s) Catsup 1 1/2 Teaspoon(s) Cornstarch Directions: In saucepot, cook noodles as directed. Trim fat from steak and cun into 1 1/2" chunks. Thinly slice carrots and onions. Cut mushrooms in half. In med. bowl, combine soy sauce, catchup, cornstarch, and 1/2 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 1/2 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., 1005 mg sodium.
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