2 tablespoons soy sauce
2 tablespoons italian salad dressing
1 teaspoon cornstarch
1 tablespoon minced garlic
3/4 pound round steak, cut into strips
6 cups water
5 pieces beef bouillon cubes
4 ounces linguine, uncooked
1/2 cup beef broth
1 cup fresh mushrooms, sliced
1 pound broccoli, separated into florets
In a shallow glass dish or bowl, stir together the soy sauce, Italian dressing, cornstarch, and garlic. Place steak strips in the mixture to marinate for 15 minutes.
While the beef is marinating, combine the bouillon cubes in water in a large saucepan. Bring to a boil, and add pasta. Cook for about 8 minutes, or until al dente. Drain.
Heat a large skillet over medium-high heat. Remove beef from marinade with a slotted spoon, and place in the hot skillet. Discard marinade. Cook beef, stirring constantly for 2 to 3 minutes, or until mostly browned. Stir in the beef broth, mushrooms and green onions, reduce heat to medium-low, cover, and simmer for about 5 minutes. Remove lid, add broccoli, and cook until broccoli is bright green and tender but still crisp. Add drained linguine, toss, and serve.
Per Serving: 354 Calories; 15g Fat (38.0% calories from fat); 25g Protein; 30g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 1571mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat.