Recipe by iluvmythomas
From kraft.com. "A quick blend of dressing and teriyaki sauce creates an Asian-inspired flavor."
Top Review by PSU Lioness
I've loved this recipe since I found it in the Kraft Food & Family book, but I have found that using regular Italian dressing seems to taste better than the Zesty Italian and sometimes I even add a bit more to get an even balance of flavors. Sometimes I'll add a bit more ginger if I want it to have a little more bite to it. I also double the recipe and use a whole box of pasta to feed my family of five (and so I have leftovers for my husband's lunch). The whole family loves it and it's one of the recipes that is brought up frequently when I ask them what they want for dinner. Thanks for posting!
- 8 ounces linguine, uncooked
- 3 cups broccoli florets
- 3 medium carrots, peeled and sliced (about 2 C)
- 2 teaspoons vegetable oil
- 1 lb beef sirloin steak, cut into strips
- 1⁄4 cup Italian dressing
- 1⁄4 cup teriyaki sauce
- 1 teaspoon ginger
Directions See How It's Made
- Cook pasta as directed on package, adding broccoli and carrots to the cooking water for the last 2 minutes of the pasta cooking time. Drain pasta mixture.
- Meanwhile, heat oil in large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally. Stir in dressing, teriyaki sauce and ginger; cook until sauce thickens, stirring occasionally.
- Toss pasta and meat mixture in large serving bowl.
- Jazz is up: For added crunch, sprinkle with 1/2 cup dry roasted peanuts jusst before serving.