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Per serving:
Calories 313
fat 12.8g
protein 24.7g
carbohydrate 37.4g
fibre 1.3g
Prep Time: 15 minutes
Eating time: 25 minutes
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| Hot Beef and Pasta on Caesar Salad
(serves 4-6)
1 tsp sesame oil
1 lb or 450 g flank steak (or chicken)
2 cups whole wheat spiral pasta
1/2 onion
5 mushrooms
1 tsp prepared garlic (in a jar)
1/2 tsp ginger powder
1/2 tsp red crushed chilies (optional)
1/2 cup teriyaki sauce
1/4 cup vegetable juice (You can substitute clamato juice for vegetable juice. We like the spicy variety.)
1/2 red pepper
1/2 yellow pepper
2-1/2 cups frozen broccoli florets
1 head leaf lettuce
3 Tbsp gourmet Caesar salad dressing mixed with 3 Tbsp lowest fat mayonnaise (Mega flavor but lower fat.)
1. Bring water to a boil in a large stove-top pot with lid.
2. Meanwhile, heat oil in a large nonstick fry pan or wok at med-high. Cut beef into thin strips, against the grain, gradually add to pan as you cut. Stir until meat is no longer pink.
3. Place pasta in boiling water, set timer for 10 minutes.
4. Sliver onion; rinse and slice mushrooms, adding to meat pan as you cut. Add garlic, ginger, and crushed chilies. Add teriyaki sauce and vegetable juice to pan, stir. Sliver red and yellow peppers, rinse broccoli. Add to pan.
5. Drain and rinse cooked pasta in colander. Add pasta to meat pan, stir.
6. Tear lettuce in bite size pieces into salad spinner. Rinse, spin dry. Arrange lettuce on serving plates.
7. Blend dressing with mayonnaise in a coffee mug, drizzle evenly over lettuce.
8. Evenly distribute the pasta stir-fry on top of lettuce.
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