Just tried this recipe from Cooking Light magazine, and loved it! Hope you do too!
Ingredients:
2 cups egg noodles, uncooked
1 lb. top sirloin steak, cut into 3/4-inch pieces
1 Tablespoon butter
1 Tablespoon extra virgin olive oil
1 shallot, finely chopped
8 oz. fresh baby bella mushrooms, sliced
2 cloves fresh garlic, minced
1 Tablespoon soy sauce
3 Tablespoons all-purpose flour
1 1/2 cups low sodium beef broth
Freshly ground black pepper, to taste
1 teaspoon Herbs de Provence
Directions:
- Cook noodles according to package directions. Drain and set aside.
- While noodles cook, heat olive oil in a large nonstick skillet over medium-high heat.
- Add steak and sauté 5 minutes, browning on all sides.
- Remove steak from pan and cover.
- Melt butter in same pan over medium-high heat.
- Add shallots and mushrooms and sauté 4 minutes.
- Add garlic and sauté 30 seconds.
- Stir in soy sauce.
- Sprinkle flour over mushroom mixture and cook 1 minute, stirring constantly.
- Gradually add broth, stirring constantly.
- Add pepper to taste and Herbs de Provence.
- Bring to a boil and cook 2 minutes or until thickened.
- Return beef to pan and cook 1 minute or until thoroughly heated.
- Serve over cooked egg noodles.
