Today, I made a slight variation of a recipe I found at EatingWell.com. It was delicious—I highly recommend it! Here is my slightly modified recipe:
- 8 ounces whole-wheat spaghetti
- 3 Tablespoons lime juice
- 3 Tablespoons hoisin sauce (see Tip)
- 1 teaspoon chile-garlic sauce (see Tip)
- 2 teaspoons sesame oil
- 8 ounces round steak, thinly sliced
- 1 red bell pepper
- 1 handful of baby carrots, chopped
- 1 10-ounce package frozen shelled edamame (about 2 cups), thawed
- 3 cups of fresh spinach
- 1 Tablespoon minced fresh ginger
- Cook spaghetti according to package directions
- Mix lime juice, hoisin sauce and chile-garlic sauce in a small bowl.
- Heat oil in a large skillet over medium-high heat. Add steak and stir fry until cooked through. Remove steak, but leave juices in the skillet. Add vegetables to the skillet, cook for 4 minutes. Add ginger, sauce and steak and cook for another minute. Toss with the noodles and serve.
Nutrition Info (per serving): Calories: 427, Fat: 9 g, Saturated fat: 2 g, Carbohydrates: 60 g, Protein: 29 g, Fiber: 5 g, Sodium: 757 mg
Tips: Hoisin sauce and chile-garlic sauce can be found in the Asian section of most large supermarkets or Asian markets. Both will keep in the refrigerator for up to 1 year.
Check out more of my healthy recipes here!