Sweet-n-Spicy Beef and Noodles

Once in awhile, you throw everything you can find in your refrigerator together in a skillet for dinner, and you come out with a masterpiece. This was one of those times, and my husband insisted I write this one down so we can have it again someday! The spice might be too much for little mouths, but this dinner comes together so quickly, it makes a perfect late-night meal for the grown-ups, after the kiddos have gone to bed. Alternatively, the hot peppers could be replaced with sweet peppers or other veggies for something the whole family can enjoy.

Sweet-n-Spicy Beef and Noodles

Author/Source:

Jimmie @ Onceamonthmom.com

Ingredients:

• 1 lb. lean flank steak, chopped into bite-size pieces
• 1 tbsp sea salt
• 1 tbsp coarse-ground black pepper
• 1 tsp olive oil
• 1 medium white onion, diced
• 2 cloves garlic, minced
• 1 medium red bell pepper, cut into strips
• 1 medium green bell pepper, cut into strips
• 1/2 medium jalapeno pepper, diced
• 1 cup sugar snap peas
• 8 oz. whole-wheat pasta noodles
• 1 tbsp low-sodium soy sauce
• 2 tbsp honey
• 1/4 tsp red pepper flakes

Directions:

Boil water for pasta, and cook according to package directions. Drain and set aside. Heat olive oil in a skillet over medium-high heat, then saute onion, garlic, peppers, and peas just until they start to get brown and tender. Remove veggies from heat and set aside. Season steak with salt and pepper, then cook in same skillet until meat has reached desired doneness. Add soy sauce, honey, and red pepper flakes to skillet, and saute for 3-4 minutes. Turn heat down to medium, and add in veggies and cooked pasta noodles. Stir to saute another 4-5 minutes.

Freezing Directions:

Package cooked pasta in a quart-size freezer bag and seal. Pour sauce ingredients, veggies, and chopped steak into a gallon-size freezer bag and seal. Place both bags inside another gallon-size freezer bag; label and freeze. To serve, thaw in refrigerator, then cook according to directions above.

Servings: 4

Nutrition Information:

439 calories; 45.8 carbs; 8.4 g fat; 6.8 g fiber; 40.3 g protein; 10 WW PointsPlus

This Post will be linked at:

• No Whine Wednesdays at Food on the Table
• What’s on the Menu Wednesday at Dining with Debbie
• Recipes I Can’t Wait to Try at At Home with Haley
• What’s On Your Plate at Good Cheap Eats
• What’s Cooking Wednesday at Turning the Clock Back

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This entry was posted on Wednesday, September 21st, 2011 at 7:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.