Asian Beef and Vegetables
By: Anonymous
Published: Friday, December 11, 2009 - 12:05am

Ingredients




 cup reduced-sodium soy sauce
1/4 teaspoon red pepper flakes
4 (1/2-inch-thick) boneless top round steaks (minute 
3 ounces thin spaghetti
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










    .  





Place your ad here Loading...

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