Chinese Beef With Vegetables
|Beef flank steak||1 Pound|
|Canned chinese vegetables||16 Ounce, drained (1 Can)|
|Condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Onion||1⁄4 Cup (4 tbs), sliced|
|Noodles||1 Cup (16 tbs)|
Cut flank steak diagonally across grain into thin slices.
Cut slices into 3-inch lengths.
Place meat and marinade in glass casserole dish.
Cook on ROAST (7) for 6 minutes, stirring twice.
Combine vegetables, soup, onion, salt and pepper in bowl.
Stir into meat.
Cover; cook on ROAST (7) for 5 minutes, stirring once.
Serve over noodles.