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Kansas City Steak Strip

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This one - dish supper is just the ticket when time is hort. Ready in minutes it tastes like it's been simmering all day.

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Rate this recipe 4.5/5 (29 Votes)
Kansas City Steak Strip 1 Picture

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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