Teriyaki Beef and Peppers Pasta
Source of Recipe
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16 ounces Wide Egg Noodles (about 8 cups)
1 1/2 pounds lean round steak, cut into 1/8-inch wide strips; 2-inches long
1 large onion, chopped
1 tablespoon cooking oil
2 (14 1/2-ounces each) cans beef broth
2 large green bell peppers, cut into strips
2 cups celery, cut diagonally
1/4 cup teriyaki sauce
1/4 cup cornstarch
1 (8 ounces) can sliced water chestnuts, drained
In a large skillet over medium heat, brown steak strips. Add beef broth, cover and simmer for 20 minutes until meat is tender. Add green pepper, celery and water chestnuts and simmer 5 minutes longer. Meanwhile, cook wide egg noodles until ?al dente?, about 6-8 minutes. In a small bowl, whisk together teriyaki sauce and cornstarch, add to meat mixture and cook stirring constantly until mixture has thickened. Serve meat and pepper sauce over cooked noodles. Makes 6 servings
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