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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is from the January '08 BHG magazine. A friend of mine made it first and let me know about it. Tasty and light, but still filling. The peanut sauce adds a bit of spice. Ingredients:
1 lb boneless beef top sirloin steak, cut into thin strips |
1 tablespoon cooking oil |
2 (14 ounce) cans reduced-sodium beef broth |
1/3 cup bottled peanut sauce |
1 1/2 cups medium egg noodles |
2 cups broccoli florets |
1/4 cup bias-sliced green onion (optional) |
Directions:
1. In dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.
2. Stir in noodles; reduce heat. Simmer uncovered, 4 minutes, stirring occasionally to separate noodles.
3. Add broccoli; return to boiling. Reduce heat. Simmer uncovered for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.
4. Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions.
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