Spicy Linguine Beef and Broccoli
List of Ingredients
1/2 cup red wine vinegar
1/2 teaspoon hot red pepper flakes
1/4 cup brown sugar
1/4 teaspoon cayenne pepper
3 cloves garlic, minced
1 pound linguine, spaghetti or thin spaghetti, uncooked
1 pound flank steak, cut into very thin strips 1 beef bouillon cube
1 cup hot water
2 teaspoons vegetable oil
1 bunch broccoli florets (about 4 to 5 cups)
2 cups low-sodium tomato sauce
15 cherry tomatoes, cut in half
Servings: 6
Recipe
Prepare pasta according to package directions. While pasta is cooking, stir together in a large, shallow dish marinade ingredients: red wine vinegar, hot red pepper flakes, brown sugar, cayenne pepper and garlic. 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 sauté until nicely browned, about 3 minutes. Remove beef with a slotted spoon. Reduce heat under skillet to medium and add broccoli and marinade. Sauté 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.
Nutrition information per serving:
Calories: 645, Protein: 33.8 grams, Carbohydrates: 106 grams, Fat: 10.1 grams, Cholesterol: 38.2 mg, Sodium: 295 mg
Recipe courtesy of the National Pasta Association
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