8 oz whole-wheat spaghetti (I used chinese stir fry noodles)
5 crowns broccoli, florets only
1 orange, zested and juiced
2 tbsp reduced-sodium soy sauce
1/4 tsp red pepper flakes, plus additional for garnish (I used coarse ground black pepper)
1 tbsp ground ginger
1 tsp olive oil
3/4 lb beef sirloin strips, cut into ½-inch-thick, 2-inch-long pieces
4 cloves garlic, chopped
1/2 lb snow peas, rinsed well and trimmed

Fill a large pot halfway with water and bring to a boil. Add spaghetti, reduce heat to medium-high and simmer for 5 minutes, stirring occasionally to prevent noodles from sticking. Add broccoli and cook for 5 more minutes. Drain and transfer to a large bowl. Cover loosely to keep warm and set aside

Meanwhile, in a small bowl, whisk orange zest and juice, soy sauce, pepper flakes and ginger; set aside.

In a large nonstick skillet, heat oil on medium. Add beef and cook, turning occasionally, for 2 minutes. Add garlic and sauté, stirring occasionally, for 2 minutes. Add peas and orange juice mixture and stir to coat. Sauté for 3 minutes, until beef is cooked through.

Add beef mixture to spaghetti mixture and toss to combine. Divide among serving plates. If desired, garnish with additional pepper flakes.

clean Eating, March 2012, page 74

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