Spicy linguine, beef and broccoli
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Linguine or Spaghetti OR Thin Spaghetti, uncooked |
| 1 | pounds | Flank steak cut into very thin strips |
| 1 | Beef bouillon cube | |
| 1 | cup | Hot water |
| 2 | teaspoons | Vegetable oil |
| 1 | bunch | Broccoli florets |
| 2 | cups | Low-sodium tomato sauce |
| 15 | Cherry tomatoes; halved | |
| ½ | cup | Red wine vinegar |
| ½ | teaspoon | Hot red pepper flakes |
| ¼ | cup | Brown sugar |
| ¼ | teaspoon | Cayenne pepper |
| 3 | Garlic cloves; minced | |
Directions
MARINADE
Prepare pasta according to package directions. While pasta is cooking, stir together marinade ingredients in a large, shallow dish.
Add beef strips to the marinade.
Dissolve bouillon cube in 1 cup hot water. In a large skillet, warm the oil over high heat until it begins to smoke. Drain the beef thoroughly, reserving the marinade. Add beef to skillet and saute until nicely browned, about 3 minutes. Remove beef with a slotted spoon. Reduce heat under skillet to medium and add broccoli and marinade. Saute until broccoli is tender, about 6 minutes. Add tomato sauce, dissolved bouillon and flank steak to skillet.
When pasta is done, drain it well and transfer to serving dish. Spoon steak sauce over top and garnish with cherry tomatoes. Serve immediately.
Each serving provides: 560 Calories; 30.9 g Protein; 88.9 g Carbohydrates; 9⅗ g Fat; 38⅕ mg Cholesterol; 294 mg Sodium.
Calories from Fat: 15%
Copyright National Pasta Association () (Reprinted with permission)