Kansas City Steak Strip
By ruthguillo
This one - dish supper is just the ticket when time is hort. Ready in minutes it tastes like it's been simmering all day.
Ingredients
- 1 tablespoon vegetable oil
- 12 ounces beef top round steak, trimmed and cut into thin strips
- 1 large yellow onion, sliced (about 1 1/2 cup)
- 1 can (8 ounces) low sodium tomato sauce
- 1/2 cup reduced sodium beef broth
- 1 tablespoon chili sauce
- 1/4 teaspoon black pepper
- 8 ounces egg noodles
- 8 ounces fresh green beans, cooked or 1 package (10 ounces) frozen cut green beans, thawed
Details
Preparation
Step 1
1. In a large nonstick skillet, heat oil over medium high heat. Add steak; cook, stirring frequently, until no longer pink, about 4 minutes. Using a slotted spoon, transfer steak to a plate.
2. Add onion to juices in skillet. Cook, stirring frequently, until browned, about 3 minutes. Stir in tomato sauce, broth, chili sauce, and pepper. Cook for 3 minutes.
3. While onion is cooking, cook noodles according to package directions, but do not add salt.
4. Return beef to skillet. Add green beans; cook until hot and sauce is slightly thickened, about 2 minutes. Drain noodles in a colander; place on serving plates. Top with beef mixture and serve.
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