2 tbsp. vegetable oil
1/2 lb. beef flank steak, cut diagonally into thin slices
2 c. fresh broccoli flowerettes
2 c. sliced fresh mushrooms
1 lg. onion, chopped
1 clove garlic, minced
2 tbsp. capers, drained
1 tsp. beef flavor instant bouillon
1/4 c. red wine or water
1/2 lb. pkg. egg noodles, uncooked

In large skillet, heat oil. Add beef. Cook and stir just until tender. Add broccoli, mushrooms, onion, garlic, capers, and bouillon. Cook and stir just until broccoli is tender but crisp. Add wine; cook 1 minute. Keep warm. Prepare egg noodles as package directs; drain. Serve meat mixture over hot cooked noodles.