Ingredients
-
3 tablespoons low-sodium Soy Sauce
-
2 teaspoons Sesame Oil
-
1 tablespoon Cornstarch
-
1 pound Beef
-
2 tablespoons Olive Oil
-
4 Garlic
-
1 pound Broccoli
-
1 red Bell Peppers
-
1 Red Onion
-
¾ cup reduced-sodium Beef Broth
-
1 teaspoon ground Ginger
-
1 teaspoon granulated Splenda
-
¾ pound cooked Linguine
Directions
Steps
|
1
Done
|
In a large, resealable plastic bag, combine 1 tablespoon soy sauce, 1 teaspoon sesame oil, and cornstarch. Add beef, and turn to coat completely. Marinate in refrigerator 1 hour. |
|
2
Done
|
In a large, nonstick skillet over medium heat, heat 1 tablespoon olive oil. Add garlic and cook 1 minute. Add broccoli, bell pepper, and onion, and cook 3 to 5 minutes, or until crisp-tender, stirring frequently. Transfer vegetables to a bowl. |
|
3
Done
|
In the same skillet, over medium-high heat, heat remaining olive oil. Add beef and cook 4 to 6 minutes, or until no pink remains. Add to vegetables. |
|
4
Done
|
In the same skillet, over medium-high heat, add remaining soy sauce, remaining sesame oil, broth, ginger, and Splenda. Bring to a boil, scraping up any bits from the pan. Add linguine and cook 2 to 3 minutes, or until liquid is almost completely absorbed. Return beef and vegetables to skillet and toss to combine. Serve immediately. |
