1 pound beef Top Round Steak, cut 1 inch thick
8 ounces uncooked whole wheat thin spaghetti
8 ounces sugar snap peas
2 cups shredded carrots
Salt and pepper
2 tablespoons toasted sesame seeds (optional)
1/2 cup prepared light Asian vinaigrette
1/3 cup hoisin sauce
Cut beef steak lengthwise in half, then crosswise into 1/4 to 1/8-inch thick strips. Combine marinade ingredients in small bowl. Place beef and 1/4 cup marinade in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. Cover and reserve remaining marinade in refrigerator.
Cook pasta according to package directions, adding peas and carrots during last 1 to 2 minutes and cooking until vegetables are crisp-tender. Drain; place pasta and vegetables in large serving bowl. Set aside.
Meanwhile remove steak from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef. Season with salt and pepper, as desired.
Add beef with juices and reserved marinade to pasta and vegetables; toss to combine. Sprinkle with sesame seeds, if desired.
Nutrition information per serving: 522 Calories; 108 kcal Calories from fat; 12 g Total Fat; 3 g Saturated Fat; 2 g Monounsaturated Fat; 50 mg Cholesterol; 742 mg Sodium; 68 g Total Carbohydrate; 10.8 g Dietary Fiber; 37 g Protein; 4.8 mg Iron; 11.2 mg Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 6.4 mg Zinc; 72.3 mcg Selenium;