Beef Mushroom Teriyaki Noodles Recipe

Ingredients

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

Preparation

Cook and drain noodles as directed on package.

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.

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.

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

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