Colorful, easy and very healthy. This recipe is from the January/February edition of the magazine, Clean Eating. You can find more great recipes on their website.
Whole wheat pasta makes an inviting, warm bed for bold flavors of broccoli, red peppers, and top sirloin slices that have marinated in ginger, honey and orange juice.
I think this recipe will be the kind that will be even tastier the next day as the flavors marry over night… if you have leftovers. Hope you enjoy!
2 tsp. minced orange zest (I used orange zest from the bottle)
1/2 cup 100% orange juice
1 tbsp. honey
1 Tbsp. minced ginger
2 tsp. of low-sodium tamari (this is a richer, darker and less salty version of soy sauce, found in the soy sauce isle of your grocery store.)
1 tsp. of minced garlic (I pressed mine from fresh garlic cloves and used 3 large ones)
1 tsp. red pepper flakes (this doesn’t sound like a lot, but it was pretty spicy with the ginger added)
1/2 sea salt
1 lb. top sirloin steak, trimmed of fat and cut in strips
1 lb. whole-wheat penne pasta
1 lb. broccoli rabe. (I couldn’t find rabe, so just used regular broccoli this time. Rabe is nuttier and earthier in taste, and can be bitter. Using regular broccoli was fine.)
1 tbsp. of safflower oil, sunflower oil, or grape seed oil. (I wasn’t going to buy a whole bottle of an oil I won’t use, so I used Sesame Oil in place of this and it tasted great.)
1 large red bell pepper, cut into strips
1/4 cup grated low-fat parmesan cheese
Step 1: In a medium bowl, combine first eight ingredients of: orange zest, orange juice, honey, ginger, red pepper flakes, garlic, tamari, and salt and whisk together. Cut steak into strips and place them in the mixture. Cover and marinate at room temperature for 10 minutes to 1 hour.
Step 2: Bring a large pot of water to a boil. Add your broccoli rabe or broccoli and cook till bright green, approximately 1 minute. Remove to bowl with slotted spoon and set aside.
Step 3: Return broccoli cooking water to a boil and cook your pasta in this water according to package directions. (Reserve 1/2 cup cooking water, then drain into colander. Transfer pasta to large pasta bowl.
Step 4: While pasta is cooking, heat oil on high heat in non-stick skillet. Remove steak from marinate, reserve marinade that’s left and cook steak approximately 3 minutes, constantly turning until brown. Reduce heat to medium, add your broccoli, red pepper strips and saute for 1 minute, stirring frequently. Add the left over marinade, reserved pasta water, and saute’ for approximately 1-3 minutes more until peppers are al-dente.
Spoon steak mixture over the penne pasta and toss. Top with parmesan cheese and serve.
(After making this, I think you could add fresh baby spinach and portabella mushrooms if you wanted…)
Calories: 361 for 1/2 cup serving