12 ounces whole-wheat spaghetti or other pasta
2 tablespoons low-sodium soy sauce
2 tablespoons tomato paste
2 tablespoons water
1 tablespoon cornstarch
1 tablespoon olive oil
1 large yellow onion, thinly sliced
1 large red bell pepper, cored and thinly sliced
1 large green bell pepper, cored and thinly sliced
2 cloves garlic, minced
1½ pounds flank steak, sliced very thinly across the grain
4 ounces grated parmesan cheese
Bring a large saucepan of salted water to a boil. Add the pasta and cook until al dente according to package directions. Drain and set aside.
Meanwhile, in a small glass, mix together the soy sauce, tomato paste, water and cornstarch. Set aside.
While the pasta cooks, in a large skillet over medium-high, heat the oil. Add the onion, both peppers and the garlic. Sauté until tender and just starting to brown, about 7 minutes. Add the steak and saute until just barely cooked, about 5 minutes. Add the soy sauce mixture and return to a simmer, cooking for 2 minutes, or until thickened.
Add the drained pasta to the skillet and toss well to coat with the sauce and mix with the vegetables and steak. Add the cheese and toss until melted and mixed into the sauce.
Nutrition values per serving: 510 calories, 16 g fat (6 g saturated), 51 g carbohydrates, 6 g fiber; 4 g sugar, 42 g protein, 60 mg cholesterol, 650 mg sodium.
J.M. Hirsch, Associated Press