Prep 10 mins
Cook 20 mins
From kraft.com. "A quick blend of dressing and teriyaki sauce creates an Asian-inspired flavor."
- 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
- 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.
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!
Super delicious, and very very easy. Only problem is, the recipe doesn't tell how much ginger to use, but step two says to add ginger.
(Thank you to whoever edited to recipe to include the amount of ginger!!)
We really like this. I always add more like 1/2 cup or more teriyaki sauce. Everyone we've served it to has enjoyed it.