I am pretty much always looking for ideas on how to use red meat and how to stretch it, since it is generally pretty pricey. Most times, I keep a stock of sirloin tips and roast beef cuts and ignore all other cuts. A shame, I know. So when I saw this, I thought I’d give it a try. We don’t eat enough broccoli here, either. 🙂
1 lb. boneless beef sirloin steak, cut in thin strips
1 Tbsp. cooking oil
2 14-oz. cans reduced sodium beef broth
1/3 cup bottled peanut sauce
1-1/2 cups medium egg noodles (3 oz.)
2 cups broccoli florets
1/4 cup bias-sliced green onions (optional)
In Dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling. Stir in noodles; reduce heat. Simmer, uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer, uncovered, for 3 to 4 minutes more or just until noodles are tender, stirring occasionally.
Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions. Serves 4.