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Beef & Noodle Toss
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8 oz. | Lasagna noodles |
12 oz. | Boneless beef sirloin, cut into |
Bite-size pieces | |
2 Tbsp. | All-purpose flour |
1 Tbsp. | Olive oil |
1 pint | grape tomatoes, (2 cups) |
8 oz. | Sliced crimini or button |
mushrooms | |
4 cloves | garlic, mimced (2 tsp.) |
1 14-oz. Can | beef broth |
1. Break noodles in half; cook according to package directions. Drain (do not rinse).
2. Meanwhile, season beef with 1/2 tsp each salt & 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 cioked noodles to skillet; stir gently to coat. Heat through. Spoon into pasta bowls to serve.
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