Skillet Beef "Stew" with Noodles

12-oz. package egg noodles
salt
1 1-lb. beef flank steak
3 medium carrots
2 medium onions
1 10-oz. package mushrooms
2 Tbs. soy sauce
1 Tbs. catchup
1 1/2 tsp. cornstarch
Salad or olive oil

Prep time: 30 minutes
Yield: 4 servings

In saucepot, prepare egg noodles, as label directs, using 1 teaspoon salt in water.

Meanwhile, with sharp knife, trim any fat from flank steak. Cut flank steak into 1 1/2-inch chunks. Thinly slice carrots and onions. Cut each mushroom in half.

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

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

In same skillet, in 1 more Tbs. hot oil, cook flank steak mixture about 3 minutes for rare. Gently stir in cooked vegetables and 1/2 cup water; heat mixture through, stirring occasionally.

To serve, drain noodles. Place noodles on 4 dinner plates; spoon flank steak mixture next to noodles.

Each serving contains 24 grams of fat.

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