If you have leftover pasta or rice on hand (you’ll need about 3 cups), use it here in place of the fresh cooked ditalini.

Ingredients

1 cup ditalini pasta or small pasta shells

10 ounces well-trimmed beef sirloin, cut into thin strips

2 tablespoons plus 2 teaspoons cornstarch

2 teaspoons vegetable oil, such as olive or canola oil

1/2 pound fresh shiitake mushrooms, stems discarded and caps quartered

2 carrots, cut into matchsticks

3 cloves garlic, minced

1 tablespoon minced fresh ginger

2 cups halved cherry tomatoes

2 tablespoons reduced-sodium soy sauce

2 teaspoons dark sesame oil

1/2 teaspoon light brown sugar

1/4 teaspoon crushed red pepper flakes

Directions

1. In a large saucepan of boiling water, cook the pasta until just barely tender. Drain.

2. Meanwhile, dredge the beef in 2 tablespoons of the cornstarch, shaking off the excess. In a large nonstick wok or skillet, heat the oil over medium heat. Add the beef and cook, stirring frequently, until browned, about 3 minutes. With a slotted spoon, transfer the beef to a plate and set aside.

3. Add the mushrooms, carrots, garlic, and ginger to the pan. Cook, stirring frequently, until the carrot is crisp-tender, about 3 minutes. Stir in the cherry tomatoes, soy sauce, sesame oil, brown sugar, and red pepper flakes. Increase the heat to medium-high and bring to a boil.

4. In a cup, stir together the remaining 2 teaspoons cornstarch and 3 tablespoons of water. Stir the cornstarch mixture and drained pasta into the skillet. Cook, stirring constantly, until the mixture is slightly thickened, about 2 minutes. Return the beef to the pan and cook until heated through, about 1 minute. Makes 4 servings

Nutrition Facts

per serving

calories  314

total fat 9.8g

saturated fat  2.5g

 cholesterol 48mg

dietary fiber  4g

carbohydrate  35g

protein  22g

sodium  361mg

Good source of: beta carotene, niacin, riboflavin, selenium, vitamin B12, vitamin B6, vitamin D, zinc

If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes

From The Johns Hopkins Cookbook Library: Recipes for a Healthy Heart, edited by Simeon Margolis, M.D., Ph.D. and Lora Brown Wilder, Sc.D., M.S., R.D.

Publication Review By: the Editorial Staff at Healthcommunities.com

Published: 18 Oct 2011

Last Modified: 24 Mar 2015