Beef and Broccoli Lo Mein

(Courtesy of Family Circle)

Ingredients:
1 c. reduced-sodium beef broth
3 Tbsp. reduced-sodium soy sauce
3 Tbsp. ketchup
1 Tbsp. rice vinegar
1 Tbsp. cornstarch
1/4 tsp. red pepper flakes
1 large head broccoli, cut into florets
1/2 lb. whole-grain linguine
2 Tbsp. vegetable oil
1/2 lb. flank steak, sliced into 1/4 inch thick slices
1 large green bell pepper, cored, seeded and thinly sliced
1 can (8 oz.) chopped water chestnuts, drained

Directions:
In a small bowl, whisk broth, soy sauce, ketchup, vinegar, cornstarch and red pepper flakes.  Set aside.

Bring a large pot of water to a boil.  Lightly salt and add broccoli.  Bring back to a boil and cook for 3 minutes.  Scoop out broccoli with a slotted spoon and reserve.  In same pot, cook pasta for 6 minutes; drain and set aside.

In a large nonstick skillet, heat oil over medium-high heat.  Add steak and pepper and stir-fry for 3 minutes.  Stir in sauce and simmer for 1 minute until thickened.  Add broccoli and water chestnuts; cook 2 minutes.  Toss with pasta and serve immediately.

Note~ Substitute soy crumbles for flank steak to make a meatless version (use vegetable broth as well)