1\/3 C. reduced-sodium soy sauce
\n1\/4 tsp. red pepper flakes
\n4 (1\/2-inch-thick) boneless beef top round steaks
\n3 oz. dried thin spaghetti
\n3 tsp. olive oil, divided
\n1 medium red onion (6 oz.), halved and sliced
\n1 red bell pepper, chopped
\n5 green onions, thinly sliced
\n1 T. minced fresh ginger
\n1\/2 lb. savoy or green cabbage, finely shredded (5 C.)
\n1\/4 lb. crimini or white mushrooms, sliced
\n1\/2 C. water
\n1\/2 tsp. salt
\n1\/4 tsp. freshly ground black pepper
\n2 tsp. minced garlic<\/p>\n
Stir together soy sauce and red pepper flakes in a shallow glass baking dish. Add steaks, turn to coat and let marinate at room temperature 30 minutes, turning once. Meanwhile, cook spaghetti according to package directions; drain and rinse with cold water. Heat a 12-inch nonstick skillet over medium heat. Add 2 tsp. of the oil, the onion and bell pepper. Cook about 5 minutes or 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, stirring, about 3 minutes or until vegetables are tender-crisp. Add pasta to skillet, tossing with vegetables until pasta is heated through. Transfer to plate; cover and keep warm. Wipe out skillet. Add remaining 1 tsp. oil and heat over high heat. Add steaks; cook 1 minute per side or until well browned and medium-rare (instant-read thermometer inserted in center registers 145 degrees F). Place on a cutting board and thinly slice on the diagonal. Divide pasta and vegetables between 4 serving plates; top with steak.<\/p>\n
Yield: 4 servings
\nCalories: 350
\nFat: 15g
\nFiber: 2g<\/p>\n","protected":false},"excerpt":{"rendered":"
1\/3 C. reduced-sodium soy sauce 1\/4 tsp. red pepper flakes 4 (1\/2-inch-thick) boneless beef top round steaks 3 oz. dried thin spaghetti 3 tsp. olive oil, divided 1 medium red onion (6 oz.), halved and sliced 1 red bell pepper, chopped 5 green onions, thinly sliced 1 T. minced fresh ginger 1\/2 lb. savoy or green cabbage, finely shredded (5 C.) 1\/4 lb. crimini or white mushrooms, sliced 1\/2 C. water 1\/2 tsp. salt 1\/4 tsp. freshly ground black pepper…<\/p>\n