Broccoli and Beef With Fettuccine

Here’s a hearty pasta dish your family will love.  The variety of vegetables you can use is limitless – try adding cauliflower, peppers or mushrooms.

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Servings: 4

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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

  • Protein: 40 grams
  • Fat: 6 grams
  • Carbohydrate: 65 grams
  • Calories: 480
  • Fibre: 6 grams
  • Sodium: 660 mg