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Cooked by: Chef / Last Modified: 8/6/2008 / Number of Servings: 4 |
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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.
| 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 |
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