"Dodge weight gain with this one thanks to the many fat-fighting ingredients: metabolism boosting beef, carotenoid-rich peas and carrots, and appetite taming pasta. You can dig into this delicious dish as often as you please!"
(serves 4)
1 lb. beef top round steak, cut 1" thick
1/2 cup prepared light Asian vinaigrette
1/3 cup hoisin sauce
8 oz. whole wheat spaghetti
8 oz. sugar snap peas
2 cups shredded organic* carrots
Kosher* salt and freshly* ground pepper, to taste
2 T. toasted sesame seeds
Cut steak lengthwise in half, the into 1/4"-1/8" thick strips. Marinade: combine vinaigrette and hoisin sauce in a small bowl. Reserve some for later. Place beef and 1/4 cup marinade in med. bowl; toss to coat. Cover, refrigerate 30 min. to 2 hours. Cook pasta according to package directions, adding peas and carrots during the last 2 min. of cooking time. drain; place pasta and veggies in a serving bowl. Remove steak from marinade (discard marinade). Heat nonstick skillet over med.-high heat until hot. Add 1/2 of beef; stir-fry until outside surface is no longer pink - 1-3 min. Repeat with remaining beef. Season with S&P. Add cooked beef, beef juices, and reserved marinade to pasta and veggies; toss to combine. Sprinkle with sesame seeds.
"Every great dream begins with a dreamer."
Love,
MM
No comments:
Post a Comment