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.
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
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
total fat 9.8g
saturated fat 2.5g
dietary fiber 4g
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.