1 lb linguine or spaghetti or thin spagh, etti, - uncooke
1 lb flank steak cut into very thin str, ips
1 beef bouillon cube
1 cup hot water
2 tsp vegetable oil
1 bunch broccoli florets
2 cup low-sodium tomato sauce
15 cherry tomatoes, halved
MARINADE
1/2 cup red wine vinegar
1/2 tsp hot red pepper flakes
1/4 cup brown sugar
1/4 tsp cayenne pepper
3 garlic cloves, minced
A Recipe for
Spicy Linguine Beef & Broccoli
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This Recipe for Spicy Linguine Beef & Broccoli is one of thousands in the Recipes-to-go Beef Cookbook.
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The story of barbecue is the story of America: Settlers arrive on great unspoiled continent, discover wondrous riches, set them on fire and eat them. |
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This is a recipe for Spicy Linguine Beef & Broccoli from the recipe cookbook of Recipes-to-go (Beef)
Cooking is at once child's play and adult joy. And, cooking done with care is an act of love |
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Food Tip |
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Prepare pasta according to package directions. While pasta is
cooking, stir together marinade ingredients in a large, shallow dish.
Add beef strips to the marinade.
Dissolve bouillon cube in 1 cup hot water. In a large skillet, warm
the oil over high heat until it begins to smoke. Drain the beef
thoroughly, reserving the marinade. Add beef to skillet and saute
until nicely browned, about 3 minutes. Remove beef with a slotted
spoon. Reduce heat under skillet to medium and add broccoli and
marinade. Saute until broccoli is tender, about 6 minutes. Add tomato
sauce, dissolved bouillon and flank steak to skillet.
When pasta is done, drain it well and transfer to serving dish. Spoon
steak sauce over top and garnish with cherry tomatoes. Serve
immediately.
Each serving provides: 560 Calories; 30.9 g Protein; 88.9 g
Carbohydrates; 9.6 g Fat; 38.2 mg Cholesterol; 294 mg Sodium.
Calories from Fat: 15%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Serves: 6
Spicy Linguine Beef & Broccoli Recipe brought to you by Recipes To-Go