Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Spaghetti or Linguine uncooked |
| 1 \N | 12-16 oz. flank steak cut on diagonal into thin strips (across the grain of the meat) |
| ⅓ cup | Low-sodium soy sauce |
| 1 \N | Red bell pepper halved and sliced |
| 2 \N | Carrots; sliced into 1/4-inch rounds |
| 2 bunches | Scallions; sliced |
Prepare pasta according to package directions; drain.
In a non-stick skillet, saute the flank steak over high heat. If it begins to stick, add a little soy sauce, one tablespoon at a time.
When the steak is cooked through, reduce the heat to medium-low and add the soy sauce, red bell pepper, carrots and scallions. Increase heat to medium-high and cook three minutes. Toss with pasta and serve.
Each serving provides: 691 Calories; 36.7 g Protein; 111 g Carbohydrates; 9.3 g Fat; 44½ mg Cholesterol; 692 mg Sodium.
Calories from Fat: 12%
Copyright National Pasta Association () (Reprinted with permission)