Courtesy of The Beef Checkoff
4Servings•15 Min.Prep Time•6 Min.Cook Time•30 Min.Marinate Time•
原料：
1 lb. beef top round steak, cut 1 in. thick
8 oz. uncooked whole wheat thin spaghetti
8 oz. sugar snap peas
2 c. shredded carrots
salt
pepper
2 Tbsp. toasted sesame seeds (optional)
-
Marinade:
1/2 c. prepared light Asian vinaigrette
1/3 c. hoisin sauce
说明：
- Cut beef steak lengthwise in half, then crosswise into 1/4 to 1/8-in. thick strips. Combine marinade ingredients in small bowl. Place beef and 1/4 c. marinade in medium bowl; toss to coat. Cover and marinate in refrigerator 30 min. to 2 hrs. Cover and reserve remaining marinade in refrigerator.
- Cook pasta according to pkg. directions, adding peas and carrots during last 1 to 2 min. and cooking until vegetables are crisp-tender. Drain; place pasta and vegetables in large serving bowl. Set aside.
- Meanwhile remove steak from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 min. or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef. Season with salt and pepper, as desired.
- Add beef with juices and reserved marinade to pasta and vegetables; toss to combine. Sprinkle with sesame seeds, if desired
- Cook's Tip: One pound boneless beef top sirloin steak, cut 1-in. thick, may be substituted for beef top round steak.
- Recipe Courtesy of The Beef Checkoff
营养：
| 成分 | 数值 |
|---|
| Calories | 523 |
| Total Fat | 11g |
| Saturated Fat | 3g |
| Cholesterol | 62mg |
| Total Carbs | 68g |
| Fiber | 10g |
| Protein | 38g |
| Sodium | 728mg |