Recipe of the Week! Spicy Beef Noodle Bowl

I had some steak that I wanted to get cooked up, and Sunday as I was going through my weekly mags at the boys parents I came across this recipe and had everything on hand, so this was Tuesday night dinner. From BHG.com (I got it from the January 2008 issue). The boy and I decided tonight that we would start rating them on a 10 point scale, 10 being the highest, we gave this one and 8.

Spicy Beef Noodle Bowl

Ingredients:
1 lb. boneless beef sirloin steak cut in thin strips
1 T. cooking oil (I used olive oil)
2 14 oz. cans reduced sodium beef broth (I used the whole 32 oz. carton)
1/3 C. bottled peanut sauce (I used a container from the produce section at Super Target)
1 1/2 C. medium egg noodles (I used about 2 C.)
2 C. broccoli florets
1 8 oz. package white mushrooms, quartered (this is my addition)
1/4 C. biased cut green onions

Preparation:
1. In Dutch oven brown beef strips in hot oil over medium high heat. Add beef broth and peanut sauce; bring to a boil.
2. Stir in noodles, reduce heat. Simmer uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli and mushrooms, return to boil (at this point I added about a cup of water because I thought it needed it). Reduce heat. Simmer, uncovered for 3 to 4 minutes more or until broccoli is tender.
3. Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions.