Skillet Beef Stew

• 1/2 (12 oz.) pkg. medium noodles
• 1 lb. beef flank steak, cut in 1-inch cubes
• 3 medium carrots, sliced thin
• 2 medium onions, sliced thin
• 1 (10 to 12 oz.) pkg. mushrooms, cut in half
• 2 Tbsp. Kikkoman soy sauce
• 1 Tbsp. catsup
• 1 1/2 tsp. cornstarch

1. In saucepan, cook noodles and drain.
2. In medium bowl, combine soy sauce, catsup, cornstarch and 1/2 teaspoon of salt.
3. Add flank steak to mix and stir until covered.
4. In skillet over medium-high heat, add 2 teaspoons of oil and cook carrots and onions until crisp and lightly browned.
5. Remove to another bowl.
6. In same skillet over high heat, add 2 more teaspoons of oil.
7. Cook mushrooms until tender and liquid evaporates.
8. Remove to bowl with carrots and onions.
9. Add steak to oil with mixture.
10. Cook about 5 minutes.
11. Stir in veggies and 1/2 cup of water; heat through. Stir occasionally.
12. Serve over noodles.

noodles, beef flank steak, carrots, onions, mushrooms, soy sauce, catsup, cornstarch

Taken from www.cookbooks.com/Recipe-Details.aspx?id=557220 (may not work)