Recipe - Skillet Beef Stew And Noodles

One half pack Egg noodles (12 oz. pk.)
Salt
1 pound Flank steak
3 Med. size carrts
2 Med. size onions
1 pack Mushrooms (10 oz.,)
2 tablespoon Soy sauce
1 tablespoon Catsup
1 One half teaspoon Cornstarch
Salad or veg. oil

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 One half ts. salt.
Add flank steak pcs. and sitr mixture gently until meat pcs. are well
coated.

In nonstick 12" skillet over med.hi heat, in 2 tb. olive oil, cook
carrots and onions until tendercrisp 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini