Beef and Noodle Toss

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20 users rated this recipe an average rating of 4.0
  • Makes: 4 servings
  • Start to Finish: 25 mins
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Beef and Noodle Toss
Ingredients
8
ounces lasagna noodles
12
ounces boneless beef sirloin, cut into bite-size pieces
1/2
teaspoon salt
1/2
teaspoon ground black pepper
2
tablespoons all-purpose flour
1
tablespoon olive oil
1
pint grape tomatoes (2 cups)
8
ounces sliced cremini or button mushrooms
4
cloves garlic, minced (2 teaspoons)
1
14 1/2 ounce can beef broth
Directions
  1. Break noodles in half; cook according to package directions. Drain (do not rinse).
  2. Meanwhile, season beef with 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.
Nutrition Facts (Beef and Noodle Toss)
    Per serving:
  • 468 kcal cal.,
  • 16 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 40 mg chol.,
  • 712 mg sodium,
  • 52 g carb.,
  • 3 g fiber,
  • 5 g sugar,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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