Recipe: Skillet Beef Stew and Noodles

Skillet Beef Stew and Noodles
Source: unknown
Servings: 4

1/2 of a 12 oz. package egg noodles, cooked and drained
2 tablespoons soy sauce
1 tablespoon catsup
1 1/2 teaspoons cornstarch
1/2 teaspoon salt
1 pound flank steak, cut in 1 1/2-inch pieces
3-4 tablespoons olive oil, divided
3 medium size carrots, thinly sliced
2 medium size onions, thinly sliced
1 (10 oz.) package mushrooms, halved

In medium bowl combine soy sauce, catsup, cornstarch, and 1/2 teaspoon salt. Add flank steak pieces and stir mixture gently until meat is well coated.

In non-stick 12-inch skillet over medium-high heat, in 2 tablespoons of the 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 teaspoons oil, cook mushrooms until tender and liquid evaporates; remove to bowl with carrots and onions.

In same skillet, in 1 more tablespoon of the oil cook flank steak mixture until desired doneness. Gently stir in cooked vegetables and 1/2 cup water; heat mixture thoroughly, stirring occasionally.

Divide cooked noodles on 4 dinner plates; spoon flank steak mixture next to noodles.