Marinade time: 15 minutes to 2 hours Total recipe time: 35 to 45 minutes Makes 4 servings
• 1 beef top sirloin steak, cut 1 inch thick (about 1 pound)
• 6 ounces uncooked whole grain spaghetti
• 1 package (8 ounces) sugar snap peas
• 1 medium red bell pepper, thinly sliced
• 1 cup packaged shredded carrots
• Toasted sesame seeds (optional)
• 1/3 cup reduced-fat or regular Asian-sesame dressing
• 1/3 cup hoisin sauce
• 2 tablespoons fresh lime juice
Combine marinade ingredients in small bowl. Place beef steak and 3 tablespoon marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and refrigerate remaining marinade until ready to use.
Remove steak from marinade; discard marinade. Place steak in center of grid over medium, ash-covered coals. Grill steak, uncovered, 17 to 21 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) for medium-rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, cook pasta per according to package directions, adding vegetables during last 3 minutes of cooking. Drain. Combine pasta and vegetables with reserved marinade in large bowl. Evenly divide among 4 bowls.
Carve steaks into slices. Evenly arrange beef over pasta and vegetables. Sprinkle with toasted sesame seeds, if desired.
Nutrition information per serving: 423 calories; 9 g fat (2 g saturated fat; 2 g monounsaturated fat); 50 mg cholesterol; 502 mg sodium; 48 g carbohydrate; 9.3 g fiber; 35 g protein; 8.5 mg niacin; 0.8 mg vitamin B6; 1.5 mcg vitamin B12; 5.7 mg iron; 31.2 mcg selenium; 5.2 mg zinc; 114.4 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline.