Beef-Mushroom Teriyaki Noodles

Here's an easy one-dish Asian meal for four, ready to serve in 20 minutes. ...MORE + LESS -

5 cups uncooked fine egg noodles (8 oz)

2 green onions

1 tablespoon vegetable oil

1 package (8 oz) sliced fresh mushrooms (about 3 cups)

1 cup julienne carrots (from 10-oz bag)

1 cup red bell pepper strips

1 lb boneless beef top sirloin, cut into thin bite-size strips

1/2 cup teriyaki marinade and sauce (from 10-oz bottle)

2 teaspoons cornstarch

Hide Images

1

Cook and drain noodles as directed on package.
2

Meanwhile, diagonally slice onions; set green tops aside. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook mushrooms, carrots, peppers and white portion of onions in oil 5 minutes, stirring occasionally, until soft. Remove mixture from skillet to bowl; cover to keep warm.
3

In same skillet, cook beef 1 to 2 minutes or just until meat begins to brown; drain. In small bowl, mix teriyaki marinade and cornstarch until blended. Stir teriyaki mixture and mushroom mixture into skillet. Heat to boiling over medium heat, stirring constantly, until sauce is thickened.
4

In large serving bowl, toss noodles with beef mixture and reserved green onion tops. Serve immediately.