Recipe by Leona L.
Low Fat, fast and easy dinner! Craving oriental flavor, just substitute soy sauce for the worcestershire! Recipe from Betty Crocker, Eat and Lose Weight Cookbook.
Top Review by vrvrvr
This is good crowd-pleasin' food. It fed 5 of us with at least two more servings left over. I sliced my sirloin while still slightly frozen (to get thin slices) and then tossed it with 3 cloves of minced garlic about an hour before cooking. There was a hint of bitterness to the dish when we first started eating, but the taste improved as it sat a bit. Overall a solid 4 stars for easy prep and homey, comforting fare. Next time I think I'll marinate the beef to give it a flavor infusion. I served this with cornbread and sliced cucumbers. Thanks for the recipe!
- 3 cups uncooked pasta (, radiatore)
- 3⁄4 lb boneless beef top sirloin steak, cut into 1/4 inch strips
- 1⁄2 teaspoon pepper
- 1 (16 ounce) package frozen broccoli or 1 (16 ounce) package fresh broccoli
- 1 (14 1/2 ounce) candiced tomatoes with garlic
- 1 (14 1/2 ounce) can ready-to-serve beef broth
- 2 tablespoons cornstarch
- 2 tablespoons Worcestershire sauce
Directions See How It's Made
- Cook and drain pasta as directed on package.
- While the pasta is cooking, spray 12 inch skillet with nonstick cooking spray; heat over med-high heat.
- Add beef to skillet; sprinkle with pepper.
- Cook 2-3 minutes, stirring frequently, until beef is brown.
- Stir in broccoli, tomatoes and broth; reduce heat to low.
- Cover and simmer about 10 mins, stirring occasionally, until broccoli is crisp-tender.
- Mix cornstarch and worcestershire sauce, stir into beef mixture.
- Heat to boiling, stirring constantly.
- Boil and stir 1 minute.
- Toss beef mixture with pasta.