Categories: Asian
Ingredients
- 8 oz dried wide noodles
- 3 cups broccoli florets
- 12 oz boneless beef chuck eye steak
- 1 medium onion, cut into 1/2-inch slices
- 2 garlic cloves, minced
- 1 tbsp cooking oil
- 1 tbsp flour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 14 oz can beef broth
- 1/4 cup tomato paste
- 1 tsp horseradish
Directions
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Cook noodles, adding broccoli the last 3 minutes of cooking; drain and keep warm.
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Partially freeze beef for easier slicing. Trim fat from meat. Cut into bite-sized strips. In a large skillet, cook meat, onion and garlic in hot oil until onion is tender and meat reaches desired doneness; remove skillet from heat. Sprinkle flour, salt and pepper over meat. Stir to coat.
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Add beef broth, tomato paste and horseradish to skillet with beef. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Divide noodle mixture among 4 bowls. Spoon beef mixture on top of noodle mixture.