Ingredients
- 8 oz uncooked spaghetti
- 1 lb. lean steak
- 1/8 tsp. crushed red pepper flakes
- 3 cloves garlic, minced
- 1 onion, sliced
- 4 celery stalks, sliced
- 1 head napa cabbage, shredded
- 1/2 c. lite (reduced sodium) soy sauce
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Cooking Instructions
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1.
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Cook the spaghetti according to the instructions on its package. Drain and set aside.
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2.
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While the spaghetti is cooking, slice steak lengthwise into 2-inch strips. Cut cross-wise into 1/8-inch-thick slices.
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3.
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Lightly coat a large skillet or wok with cooking spray. Stir-fry the garlic and red pepper flakes over medium-high heat for 1 minute.
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4.
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Add the steak strips to the skillet and stir-fry for 2 minutes or until no longer pink. Remove the meat from the skillet and set it aside.
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5.
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If needed, add another light coat of cooking spray to the skillet. Stir-fry the onions and celery until tender, about 5 minutes. Add the cabbage and cook until crisp-tender, approx. 2 minutes.
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6.
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Return the steak and spaghetti to the skillet. Add the soy sauce and mix gently. Heat it up, stirring frequently, until all the ingredients are hot again.
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7.
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Plating this dish is as simple as dividing the food into four portions and dishing it up.
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