Beef and Vegetable Noodle Bowl

• 1/2 lb. multigrain spaghetti, uncooked
• 1/4 cup KRAFT Light Asian Toasted Sesame dressing
• 2 cup fresh broccoli florets
• 1-1/2 cup red pepper strips
• 12 oz. beef sirloin steak Whole Foods 1 lb For $7.99 thru 02/09
• 1/4 cup hoisin sauce
• 1/2 cup reduced-sodium chicken broth
• 1/2 cup chopped green onion
• 1 cup mandarin orange segments, canned
• 2 cup fat-free sorbet or sherbet
• 32 fl oz (4 cups) drinking water

1. COOK spaghetti in large saucepan as directed on package.
2. HEAT dressing in large nonstick skillet on medium heat.
3. Add broccoli and peppers; stir-fry 3 min.
4. or until vegetables are crisp-tender.
5. Add meat and hoisin sauce; stir-fry 2 to 3 min.
6. or until meat is cooked through.
7. DRAIN spaghetti; return to same pan.
8. Add broth; cook 1 min.
9. or until heated through, stirring occasionally.
10. Add meat mixture and onions; mix lightly.
11. SERVE each person 1/2 cup sorbet topped with 1/4 cup of mandarin segments for dessert.
12. SERVE an 8 fl oz glass of water per person with the meal.

multigrain spaghetti, sesame dressing, fresh broccoli florets, red pepper, beef sirloin steak whole foods, hoisin sauce, chicken broth, green onion, orange segments, sorbet, water

Taken from www.kraftrecipes.com/recipes/beef-vegetable-noodle-bowl-109289.aspx (may not work)