½ pkg. H-E-B whole wheat spaghetti
¼ c. reduced sodium soy sauce
2 tbsp. fresh grated ginger, divided
1 lb. flank steak, cut into thin slices across the grain
2 Tbsp. sesame oil, divided
• salt and pepper
1 Tbsp. sesame seeds
1 c. each: trimmed snow pea pods, broccoli florets, and shredded carrots
2 green onions, thin sliced
¼ tsp. crushed red pepper
1 H-E-B Ready, Fresh, Go!® garlic clove, fine chopped
Prepare spaghetti according to package directions, keep warm.
Combine 2 tablespoons soy sauce, 1 tablespoon grated ginger, sliced flank steak, and 1 tab
lespoon sesame oil in a zipper bag. Season meat to taste with salt and pepper. Seal bag, t
urn over to coat, set aside.
Heat large heavy-bottom skillet over high heat for 3 minutes. Add sesame seeds,
30 seconds. Set aside on foil sheet. Heat same skillet over high heat for 2 minutes, add s
easoned flank steak, and stir-fry until brown (about 5 minutes). Remove steak, place in di
sh, and keep warm.
Heat same skillet for 2 minutes, add remaining 1 tablespoon sesame oil, all vegetables, an
d garlic. Stir-fry for 5 minutes or until vegetables are cooked to desired tenderness. Add
remaining soy sauce, remaining ginger, cooked steak, stir-fry for 1 more minute. Serve ov
er steaming-hot spaghetti, sprinkle with toasted sesame seeds.
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