Yield: 6 Servings
|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)