½pkg.H-E-B whole wheat spaghetti,
¼c.reduced sodium soy sauce,
2tbsp. fresh gratedginger, divided,
1lb.flank steak, cut into thin slices across the grain,
2Tbsp.sesame oil, divided,
•salt and pepper,
1c. each: trimmedsnow pea pods, broccoli florets, and shredded carrots,
2green onions, thin sliced,
¼tsp.crushed red pepper,
1H-E-B Ready, Fresh, Go!® garlic clove, fine chopped,
1Prepare spaghetti according to package directions, keep warm.
2Combine 2 tablespoons soy sauce, 1 tablespoon grated ginger, sliced flank steak, and 1 tablespoon sesame oil in a zipper bag. Season meat to taste with salt and pepper. Seal bag, turn over to coat, set aside.
3Heat large heavy-bottom skillet over high heat for 3 minutes. Add sesame seeds, toast for 30 seconds. Set aside on foil sheet. Heat same skillet over high heat for 2 minutes, add seasoned flank steak, and stir-fry until brown (about 5 minutes). Remove steak, place in dish, and keep warm.
4Heat same skillet for 2 minutes, add remaining 1 tablespoon sesame oil, all vegetables, and 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 over steaming-hot spaghetti, sprinkle with toasted sesame seeds.
No Nutritional Information Available