Friday, July 22, 2016

Beef and Noodle Toss

Start to Finish: 25 minutes

Beef and Noodle Toss
  • 8 ounces lasagna noodles
  • 12 ounces boneless beef sirloin, cut into bite-sized pieces
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1 pint grape tomatoes (2 cups)
  • 8 ounces sliced crimini or button mushrooms
  • 4 cloves garlic, minced or (2 teaspoons)
  • 1 14-ounce can beef broth
directions1. Break noodles in half; cook according to package directions. Drain (do not rinse).
2. Meanwhile; season beef with 1/2 teaspoon each salt and pepper. Toss with flour. Heat oil in a 12-inch skillet over medium-high heat. Add meat, any remaining flour, and the tomatoes to skillet. Cook 3 to 4 minutes or until beef is well browned, stirring often. Add mushrooms and garlic. Cook 5 minutes more. Add broth; cook 3 to 4 minutes more or until beef is done and liquid is slightly thickened.
3. Add cooked noodles to skillet; stir gently to coat. Heat through. Spoon into pasta bowls to serve. Makes 4 servings.
nutrition facts
  • Calories468
  • Total Fat (g)16
  • Saturated Fat (g)5,
  • Monounsaturated Fat (g)7,
  • Polyunsaturated Fat (g)1,
  • Cholesterol (mg)40,
  • Sodium (mg)712,
  • Carbohydrate (g)52,
  • Total Sugar (g)5,
  • Fiber (g)3,
  • Protein (g)28,
  • Vitamin C (DV%)21,
  • Calcium (DV%)5,
  • Iron (DV%)21,
  • Percent Daily Values are based on a 2,000 calorie diet

***my notes:  I didn't buy a sirloin steak to cube.  I bought a sirloin tip roast at the very beginning of summer on sale and cut it into cubes then.  This recipe caught my interest because I almost always have half a box of lasagna noodles left in the pantry. 

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