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Ingredients Jump to Instructions ↓

  1. 1/2 Egg noodles - (12 oz pk) Salt

  2. 1 lb 454g / 16oz Flank steak

  3. 3 lbs 1362g / 48oz Carrots (medium)

  4. 2 lbs 908g / 32oz Onions (medium)

  5. 1 Mushrooms - (10 oz)

  6. 2 tablespoons 30ml Soy sauce

  7. 1 tablespoon 15ml Catsup

  8. 1 1/2 teaspoons 7 1/2ml Cornstarch Salad or vegetable oil

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.

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