Asian Beef Stir Fry

Ingredients

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Beef steak

  Tenderloin, separable lean and fat, trimmed to 0" fat, select, cooked, broiled

  8 oz or 227g

• Crushed red pepper flakes

  ⅛ tsp or 0.04g

• Garlic

  Raw

  3 clove or 9g

• Onions

  Raw

  1 medium or 110g

• Trimmed Celery Stalks

  O Organics

  4 sticks or 200g

• Cabbage

  Napa, cooked

  1 cup or 109g

• Soy sauce

  Low sodium, Shoyu

  ½ cup or 128g

Directions

1. Prepare spaghetti according to its package directions; drain and set aside
2. While the spaghetti is cooking, slice steak lengthwise into 2-in strips. Cut crosswise into 1/8 in thick slices
3. Lightly coat a large skillet or wok with cooking spray. Over medium-high heat, stir-fry red pepper flakes and garlic for 1 minute.
4. Add the steak strips to the skillet stir-fry just until no longer pink, approximately 2 mins. Remove steak from skillet and set aside. (When selecting the cut of beef for stir-frying, look for a naturally lean cut, such as top sirloin, top round, top loin or flank steak)
5. Lightly recoat the skillet with cooking spray. Stir-fry onion and celery until tender, approximately 5 mins. Add cabbage and cook until crisp-tender, approximately 2 more mins.
6. Return steak to the skillet. Add cooked spaghetti and lite soy sauce; mix gently and heat thoroughly.
7. Divide into 4 portions, serve and enjoy!