Beef & Noodle Toss

By á-2047

Ingredients

• 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

Preparation

Step 1

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