Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Linguine or Spaghetti
-OR Thin Spaghetti,
-- uncooked
1 lb Flank steak
- cut into very thin strips
1 Beef bouillon cube
1 c Hot water
2 ts Vegetable oil
1 bn Broccoli florets
2 c Low-sodium tomato sauce
15 Cherry tomatoes; halved

--------------------------MARINADE-------------------------------
1/2 c Red wine vinegar
1/2 ts Hot red pepper flakes
1/4 c Brown sugar
1/4 ts Cayenne pepper
3 Garlic cloves; minced

Prepare pasta according to package directions. While pasta is
cooking, stir together marinade ingredients in a large, shallow dish.
Add beef strips to the marinade.

Dissolve bouillon cube in 1 cup hot water. In a large skillet, warm
the oil over high heat until it begins to smoke. Drain the beef
thoroughly, reserving the marinade. Add beef to skillet and saute
until nicely browned, about 3 minutes. Remove beef with a slotted
spoon. Reduce heat under skillet to medium and add broccoli and
marinade. Saute until broccoli is tender, about 6 minutes. Add tomato
sauce, dissolved bouillon and flank steak to skillet.

When pasta is done, drain it well and transfer to serving dish. Spoon
steak sauce over top and garnish with cherry tomatoes. Serve
immediately.

Each serving provides: 560 Calories; 30.9 g Protein; 88.9 g
Carbohydrates; 9.6 g Fat; 38.2 mg Cholesterol; 294 mg Sodium.
Calories from Fat: 15%

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