This recipe uses lean flank steak and a quick-prep sauce that makes for a crowd-pleasing Asian meal with 50% fewer calories than takeout versions.
(serves 4)
2 T. toasted sesame oil
1 T. gluten-free soy sauce
1 T. rice wine vinegar
1/2 t. garlic powder
1/2 t. onion powder
Kosher* salt, and freshly* ground pepper
1 lb. flank steak
8 oz. gluten-free spaghetti, cooked
4 scallions diagonally, sliced
1 t. toasted* sesame seeds
In a bowl, whisk 1st 5 ingredients and S&P to taste; rub half over steak. In a skillet over high heat, cook steak 4 min. per side for rare or desired doneness. Transfer steak to plate; let rest 10 min. Slice against the grain; return to pan. Add noodles and remaining sauce; toss to coat. Divide among 4 bowls. Garnish with scallions and sesame seeds.
"Spending time with Jesus is a joy!"
Love,
Machete Milletti
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