Ingredients:
1 lb linguine or 1 lb spaghetti or 1 lb thin spaghetti, uncooked
1 lb flank steaks, cut into very thin strips
1 beef bouillon cubes
1 cup hot water
2 teaspoons vegetable oil
4 -5 cups broccoli florets
2 cups low-sodium tomato sauce
15 cherry tomatoes, cut in half
1/2 cup red wine vinegar
1/2 teaspoon hot red pepper flakes
1/4 cup brown sugar
1/4 teaspoon cayenne pepper
3 cloves garlic, minced
Directions:
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.
Servings: 6
Time preparation: 15 min.
Time total: 45 min.