Asian Beef and Vegetables

Photo: flickr user love･janine

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. 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. Meanwhile, cook spaghetti according to package directions; drain and rinse with cold water.

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. Add pasta to skillet, tossing with vegetables until pasta is heated through. Transfer to bowl; cover and keep warm.

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.

Makes 4 servings.

Prep Time: 25 minutes

Cooking Time: 20 minutes