Spicy linguine~ beef & 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)

Related recipes