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

1. Cook noodles, adding broccoli the last 3 minutes of cooking; drain and keep warm.

2. 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.

3. 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.

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