Preparation time
20 minutes
Ready in
35 minutes
Cooking Time:
Makes
4 servings
Ingredients
- 1/2 lb (250 g) fettuccine
- 1 bunch Ontario Broccoli
- 2 cups (500 mL) beef broth
- 2 cloves Ontario Garlic, minced
- 1Ontario Onion, coarsely chopped
- 1 lb (500 g) boneless Ontario Beef Grilling Steak, cut in thin strips
- 2 Ontario Carrots, thinly sliced diagonally
- 2 tbsp (25 mL) cornstarch
- 1 tbsp (15 mL) brown sugar
- 2 tbsp (25 mL) sodium-reduced soy sauce
- 1 tbsp (15 mL) rice or white wine vinegar
Instructions
Cook fettuccine according to package instructions.
Meanwhile, separate broccoli into bite-size florets; peel the large stem and slice it thinly.
In large skillet or wok, heat 1/4 cup (50 mL) of the broth. Add garlic and onion; cook, stirring for 1 minute. Add beef strips; cook, stirring, 2 to 3 minutes or until beef is no longer pink. Add broccoli and carrots; cover and steam 4 to 5 minutes or until vegetables are tender-crisp.
Whisk together cornstarch, sugar, soy sauce, vinegar and remaining 1-3/4 cups (425 mL) broth and pour into skillet. Cook, stirring, for 2 minutes or until sauce is thickened.
Drain fettuccine and place on a serving platter. Pour vegetable-beef mixture over pasta.
Nutritional Information
1 serving
- Protein: 40 grams
- Fat: 6 grams
- Carbohydrate: 65 grams
- Calories: 480
- Fibre: 6 grams
- Sodium: 660 mg