Asian Beef And Vegetables Recipe

Name: Asian Beef And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup reduced sodium soy sauce; 1/4 teaspoon red pepper flakes; 4 top round steaks 1/2-inch-thick boneless, minute; 3 ounces thin spaghetti; 3 teaspoons olive oil divided; 1 red onion medium, 6 oz., halved and sliced; 1 red bell pepper chopped; 5 green onions thinly sliced; 1 tablespoon fresh ginger minced; 2 teaspoons minced garlic; 1/2 pound green cabbage or Savoy, finely shredded, 5 cups; 1/4 pound cremini mushrooms sliced; 1/2 cup water; 1/2 teaspoon salt; 1/4 teaspoon freshly ground pepper

Servings: persons

1 cup reduced sodium soy sauce
1/4 teaspoon red pepper flakes
4 top round steaks 1/2-inch-thick boneless, minute
3 ounces thin spaghetti
3 teaspoons olive oil divided
1 red onion medium, 6 oz., halved and sliced
1 red bell pepper chopped
5 green onions thinly sliced
1 tablespoon fresh ginger minced
2 teaspoons minced garlic
1/2 pound green cabbage or Savoy, finely shredded, 5 cups
1/4 pound cremini mushrooms sliced
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

1
1. Stir together soy sauce and red pepper flakes in a shallow glass baking dish. Add minute steaks, turn to coat and let marinate at room temperature 30 minutes, turning once.
2
2. Meanwhile, cook spaghetti according to package directions; drain and rinse with cold water.
3
3. Heat a 12-inch nonstick skillet* over medium heat. Add 2 teaspoons oil, onion and bell pepper. Cook 5 minutes, until onion softens. Add green onions, ginger and garlic. Cook 1 minute, stirring. Add cabbage, mushrooms, water, salt and pepper. Bring to a boil over high heat. Cook 3 minutes, stirring, until vegetables are tender-crisp.
4
4. Add pasta to skillet, tossing with vegetables until pasta is heated through. Transfer to bowl; cover and keep warm.
5
5. Wipe out skillet. Add remaining 1 teaspoon oil and heat over high heat. Add steaks; cook 1 minute per side, until well browned and medium-rare. Place on a cutting board and thinly slice on the diagonal. Divide pasta and vegetables between 4 serving plates; top with steak.

417

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup reduced sodium soy sauce, 1/4 teaspoon red pepper flakes, 4 top round steaks 1/2-inch-thick boneless, minute, 3 ounces thin spaghetti, and more.

Yes, Asian Beef And Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asian Beef And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions