This recipe is from the January '08 BHG magazine. A friend of mine made it first and let me know about it. Tasty and light, but still filling. The peanut sauce adds a bit of spice.

Ingredients

4 serv.

boneless beef top sirloin steak↗1 lb
cut into thin strips
cooking oil1 tablespoon
reduced-sodium beef broth↗2 cans
(14 ounce)
bottled peanut sauce↗1⁄3 cup
medium egg noodles↗1 1⁄2 cups
broccoli florets↗2 cups
green onion (optional)1⁄4 cup
bias-sliced

Step-by-step instructions

1
In dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling.
2
Stir in noodles; reduce heat. Simmer uncovered, 4 minutes, stirring occasionally to separate noodles.
3
Add broccoli; return to boiling. Reduce heat. Simmer uncovered for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.
4
Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions.

Source: food.com

Original recipe ↗

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