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Prep Time: 25 Minutes Cook Time: 95 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This has such a nice flavor. I got the recipe from Light & Tasty magazine, but they serve the identical dish at the restaurant by where I work. Ingredients:
1/2 cup reduced sodium soy sauce |
1/2 cup rice wine vinegar |
3 tablespoons orange juice |
3 tablespoons canola oil |
1 tablespoon sesame oil |
2 garlic cloves, minced |
2 teaspoons ground ginger |
1 teaspoon peanut butter |
3/4 teaspoon salt |
1/2 teaspoon cayenne pepper |
12 ounces spaghetti, uncooked |
1 cup broccoli floret |
1 cup snow peas |
1 cup red pepper, julienned |
1 cup zucchini, julienned |
1/2 cup celery, thinly sliced |
1 lb boneless beef top sirloin steak, cooked and cut into thin strips |
2 tablespoons sesame seeds (optional) |
Directions:
1. For dressing, combine the first 10 ingredients in a blender; cover and process until blended.
2. Cook spaghetti; drain and place in a large bowl.
3. Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat. Cover and refrigerate at least 2 hours.
4. Just before serving, sprinkle with sesame seeds, if desired.
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