Asian Beef and Vegetables

Ingredients

cup reduced-sodium soy sauce
1/4 teaspoon red pepper flakes
4 (1/2-inch-thick) boneless top round steaks (minute
3 teaspoons olive oil, divided
1 medium red onion (6 oz.), halved and sliced
1 red bell pepper, chopped
5 green onions, thinly sliced
1 tablespoon minced fresh ginger
2 teaspoons minced garlic
1/2 pound Savoy or green cabbage, finely shredded (5 cups)
1/4 pound cremini or white mushrooms, sliced
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Preparation

1
1. Stir together soy sauce and red pepper flakes in a shallow glass baking dish. Add minute steaks, turn to coat and let marinate at room temperature 30 minutes, turning once.
2
2. Meanwhile, cook spaghetti according to package directions; drain and rinse with cold water.
3
3. Heat a 12-inch nonstick skillet* over medium heat. Add 2 teaspoons oil, onion and bell pepper. Cook 5 minutes, until onion softens. Add green onions, ginger and garlic. Cook 1 minute, stirring. Add cabbage, mushrooms, water, salt and pepper. Bring to a boil over high heat. Cook 3 minutes, stirring, until vegetables are tender-crisp.
4
4. Add pasta to skillet, tossing with vegetables until pasta is heated through. Transfer to bowl; cover and keep warm.
5
5. Wipe out skillet. Add remaining 1 teaspoon oil and heat over high heat. Add steaks; cook 1 minute per side, until well browned and medium-rare. Place on a cutting board and thinly slice on the diagonal. Divide pasta and vegetables between 4 serving plates; top with steak.
6
Makes 4 servings.
7
Prep Time: 25 minutes
8
Cooking Time: 20 minutes

Tools

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Tags:

Yield:

4.0 servings

Added:

Friday, December 11, 2009 - 12:05am

Creator:

Anonymous

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