This particular evening I was in the mood for Asian flavors, but wanted something different and not laden with sauce. I was also in the mood for pasta, but not my regular Italian fare. What was I to do? Luckily Clean Eating Magazine had just what I was looking for and it turned out rather well. 🙂
- 8 oz whole-wheat spghetti
- 5 crown broccoli, florets only
- 1 juice orange, zested and juiced
- 2 tbsp low-sodium soy sauce
- 1/4 tsp red pepper flakes, plus additional for garnish
- 1 tbsp ground ginger
- 1 tsp olive oil
- 3/4 lb beef sirloin strips, cut into 1/2-inch-thick, 2-inch-long pieces
- 4 cloves garlic, chopped
- 1/2 lb snow peas, rined well and trimmed
- Fill a large pot halfway with water and bring to a boil. Add spaghetti, reduce heat to medium-high and simmer 5 minutes, stirring occasionally to prevent noodles from sticking. Add broccoli and cook for 5 more minutes. Drain and transfer to a large bowl. Cover loosely to keep warm and set aside.
- Meanwhile, in a small bowl, whisk orange zest and juice, soy sauce, pepper flakes and ginger; set aside.
- In a large nonstick skillet, heat oil on medium for 1 minute. Add beef and cook, turning occasionally, for 2 minutes. Add garlic and saute, stirring occasionally for 2 minutes. Add peas and orange juice mixture and stir to coat. Saute for 2 minutes, until beef is cooked through.
- Add beef mixture to spaghetti mixture and toss to combine. Divede among serving plates. If desired, garnish with additional pepper flakes.
Serving – 2 cups | Fat 8g | Carbs 52g | Fiber 10g | Sugar 6g | Protein 26g | Sodium 357mg | Cholesterol 41mg