Amazon Instant Video >
Low Fat Recipes
|
|
|
|
Chinese Beef and Pasta Skillet Supper
1 cup of pineapple juice
1 tablespoon of soy sauce
1 tablespoon of packed brown sugar
1 teaspoon of dry mustard
1 pound of lean chuck roast, trimmed of fat and cut into 2-inch cubes
1 1/2 teaspoons of dark sesame oil
1 cup of diced onions
8 ounces of carrots, sliced
1 teaspoon of minced garlic
1/2 teaspoon of grated fresh ginger
8 ounces of spaghetti
1 teaspoon of cornstarch
1 tablespoon of water
1/2 cup of minced scallions
In a shallow, nonmetal dish, combine the pineapple juice, soy sauce,
brown sugar, and mustard. Mix well. Add the beef and mix well. Cover and
refrigerate for 1 hour, stirring occasionally. Coat a 10-inch no-stick
skillet with no-stick spray and place over medium-high heat. Add the oil
and heat until hot. Add the onions, carrots, garlic, and ginger. Cook,
stirring, for 5 minutes, or until the onions are soft but not browned.
Add the beef mixture. Cook, stirring, for 10 minutes, or until the beef
is no longer pink in the center. Cook the spaghetti in a large pot of
boiling water according to package directions. Drain well. Place the
cornstarch in a cup. Add the water and stir until smooth. Add to the
skillet. Cook, stirring, for 2 to 3 minutes, or until the sauce
thickens. Add the spaghetti and scallions; toss well. Cover and cook for
1 minute, or until the spaghetti is hot. Serves 4. |
|
Back to home page | |
Tweet
|
