Week 13: Recipe #1--Beef & Vegetable Noodle Bowl

I found this recipe in Kraft Food & Family magazine.  My friend Valerie gave me a bunch of old issues, so I've been going through them lately.  You can also find it on their website (see link below).  This recipe was originally made for two servings, so I've doubled it here.  I served this with some fruit.

Photo from kraftrecipes.com

 You'll Need:

• 1/2 lb. multi-grain spaghetti, uncooked
• 4 Tblsp. light Asian Toasted Sesame Dressing (these recipes always call for Kraft brand everything, but I use what I normally would use)
• 2 cups broccoli florets
• 1 large red pepper, cut into strips
• 1 lb. boneless beef sirloin steak, cut into thin strips
• 4 Tblsp. hoisin sauce
• 1/2 cup fat-free reduced-sodium chicken broth (or whatever kind you happen to have on hand)
• 4 green onions, thinly sliced

Preparation:

1. Cook spaghetti in large saucepan as directed on package.
2. Meanwhile, heat dressing in large nonstick skillet on medium heat.  Add broccoli and peppers; stir-fry 3 minutes or until vegetables are crisp-tender.  Add meat and hoisin sauce; stir-fry 2 to 3 minutes or until meat is done.
3. Drain spaghetti; return to same pan.  Add broth; cook 1 minute or until heated through, stirring occasionally.  Add meat mixture and onions; mix lightly. 

Recipe and link:  http://www.kraftrecipes.com/recipes/beef-vegetable-noodle-bowl-107321.aspx