Saucy peppersteak and pasta

1 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive or vegetable oil; divided
1 pounds Beef flank steak cut in half lengthwise; then crosswise into 1/4-inch slices
2 cups Green pepper strips
1 cup Thinly sliced onion
1 Jar; (27 1/2 oz ) Ragú Light Pasta Sauce - Tomato & Herb No Sugar Added
¾ cup Low-sodium or reduced sodium beef broth
2 tablespoons Worcestershire sauce
5 cups (8 oz.) yolk-free egg noodles; uncooked

Directions

In large saucepan over medium-high heat, heat 1 teaspoon oil; cook meat, stirring frequently until done. Remove meat and pan juices; set aside.

In same saucepan, add remaining oil; stir in green pepper and onion; cook 5 minutes or until tender, stirring frequently.

Stir in pasta sauce, broth, Worcestershire sauce and meat with pan juices; heat to boiling. Reduce heat; simmer 10 minutes.

Meanwhile, cook pasta according to package directions; drain. Toss hot pasta and sauce.

6 servings (about 1⅓ cups each) Posted to brand-name-recipes by Abtaxel <Abtaxel@...> on Apr 5, 1998

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