Prep Time: 25 minutes
Stand Time: 30 minutes
Cook Time: 15 minutes
3/4 box Dreamfields Linguine
2 tablespoons reduced-sodium soy sauce, divided
2 tablespoons oyster sauce, divided
2 tablespoons white wine, divided
1 tablespoon cornstarch
2 teaspoons dark sesame oil, divided
1 pound beef top sirloin cut 3/4 to 1 inch thick, thinly sliced
2 tablespoons olive oil
3 large garlic cloves, finely chopped
1 cup reduced-sodium, fat free chicken broth, divided
1 pound Chinese broccoli, cut into bite size chunks or florets (see note)
1 teaspoon sugar (optional)
2 tomatoes, thinly sliced
Sesame seeds (optional)
Freshly ground black pepper
- Cook pasta according to package directions. Drain and return to pan.
- Meanwhile, in medium bowl, whisk together 1 tablespoon each soy sauce, oyster sauce and wine. Whisk in cornstarch until smooth. Add 1 teaspoon sesame oil and beef; stir to completely coat beef. Marinate, covered, 30 minutes at room temperature. (Refrigerate if marinating longer than 30 minutes.)
- Heat 1 tablespoon olive oil in large nonstick skillet or wok over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Increase heat to medium-high. Add 1/2 cup broth; bring to boil. Add broccoli; cook 3 to 5 minutes until crisp-tender, stirring frequently. Transfer to plate.
- In same skillet, heat 1/2 tablespoon olive oil over medium-high heat. Add 1/2 of beef; cook and stir 2 to 3 minutes or until no pink remains. Transfer to plate with broccoli. Repeat with remaining oil and beef.
- Add remaining broth, soy sauce, oyster sauce, wine, sesame oil and sugar, if desired, to the same skillet; bring to boil over medium-high heat scraping up any browned bits from the pan. Add linguine; cook and toss 2 to 3 minutes until liquid has almost completely evaporated. Return beef and broccoli to skillet; add tomato slices and sesame seeds, if desired. Toss to combine. Season with pepper to taste.
Chef’s Note: Broccoli rabe (rapini) or broccoli florets may be substituted for the Chinese broccoli.
Makes 4-6 servings.
Nutrition information (1/4 of recipe): 520 calories; 35 g protein; 19 g digestible carbohydrates*; 16 g total fat; 3 g saturated fat; 59 mg cholesterol; 713 mg sodium; 10 g total dietary fiber.
*If traditional pasta is used in this recipe there is a total of 64 g carbohydrate.