Quick and tasty...steak tips with peppered mushroom gravy

Ingredients

• 2 cups uncooked egg noodles
• Cooking spray
• 1 pound top sirloin steak, cut into 3/4-inch pieces
• 1 tablespoon butter
• 2 tablespoons finely chopped shallots
• 1 (8-ounce) package presliced baby bella mushrooms
• 1 teaspoon minced garlic
• 1 tablespoon low-sodium soy sauce
• 3 tablespoons all-purpose flour
• 1 1/2 cups fat-free, less-sodium beef broth
• 1/2 teaspoon black pepper
• 1/4 teaspoon salt
• 3 fresh thyme sprigs
• 1 teaspoon fresh thyme leaves (optional)

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Preparation

• Assemble ingredients and put on large pot of water to boil for noodles. While noodles cook, heat a large nonstick skillet over medium-high heat.
• Coat pan with cooking spray. Add steak; sauté 5 minutes, browning on all sides. Remove from pan; cover.
• Melt butter in pan over medium-high heat. Add shallots and mushrooms; sauté 4 minutes.
• Add garlic; sauté 30 seconds. Stir in soy sauce. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly.
• Gradually add broth, stirring constantly. Add pepper, salt, and thyme sprigs. Bring to a boil; cook 2 minutes or until thickened.
• Return beef to pan; cook 1 minute or until thoroughly heated. Discard thyme sprigs. Garnish with thyme leaves, if desired.
• Serve over hot cooked egg noodles.