Steak Strip Stir Fry

·         1 tablespoon vegetable oil

·         12 ounces beef top round steak, trimmed and cut into thin strips

·         1 large yellow onion, sliced (about 1½ cups)

·         1 (8-ounce) can tomato sauce

·         ½  cup beef  broth

·         1 tablespoon chili sauce

·         ¼ teaspoon ground black pepper

·         1 (10 ounce) bag frozen cut green beans, thawed

·         8 ounces egg noodles

·         1 tablespoon cornstarch

·         2 tablespoons cold water

In a large nonstick skillet, heat oil over medium-high heat.  Add steak, cook, stirring frequently until no longer pink – about 4 minutes.  Using a slotted spoon, transfer steak to a plate.

Cook noodles according to package directions as you perform the next step.

Add onion to juices in skillet.  Cook, stirring frequently, until browned, about 3 minutes.  Stir in tomato sauce, broth, chili sauce and pepper.  Cook for 3 minutes.

Return beef to skillet.  Add green beans, cook until hot.  Make a slurry with the cornstarch and water and add to skillet. Simmer until sauce is slightly thickened, about 2 minutes.   Drain noodles in a colander, place on serving plates.  Top with beef mixture and serve.