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BEEF AND NOODLE BOWL

BEEF AND NOODLE BOWL

By Shobelyn Dayrit

Ingredients
  

  • 8 oz linguine uncooked
  • 8 oz pre cooked broccoli florets
  • 3 medium carrots sliced
  • 1 small zucchine sliced
  • 1 lb sirloin steak cut into strips
  • 1/4 cup Kraft Zesty Italian Dressing
  • 1/4 cup Teriyaki sauce
  • 1 teaspoon ground ginger
  • 1 tablespoon or more canola oil
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Instructions
 

  • Cook linguine per package instruction. Set aside.
  • Heat oil in a large non stick skillet. Add meat and cook until brown in all sides. Remove meat and set aside.
  • Add more oil if needed. Cook sliced zucchini and sliced carrots until tender, yet still crispy. Add the teriyaki sauce and italian dressing¬† and let simmer about 3 minutes.
  • Add the cooked linguine and meat.
  • Season with ground ginger and mix to coat sauce with the pasta. Add more sauce if desired.
  • Serve hot, or save some for later. Just reheat in the microwave for 2 minutes.
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