This zesty Spicy Linguine with Beef and Broccoli is a vibrant twist on classic stir-fry flavors, served over tender pasta. The dish features thin strips of flank steak seared to perfection, tossed with vibrant green broccoli florets and halved cherry tomatoes in a rich, low-sodium tomato sauce infused with a hint of heat. It’s a quick, satisfying weeknight dinner that balances savory, spicy, and fresh notes in every bite. Perfect for busy evenings when you crave restaurant-quality flavor without the fuss, this recipe comes together in under 45 minutes. Serve it family-style for a hearty meal thatâÂÂs as comforting as it is exciting.
Spicy Linguine, Beef & Broccoli
Description
This zesty Spicy Linguine with Beef and Broccoli is a vibrant twist on classic stir-fry flavors, served over tender pasta. The dish features thin strips of flank steak seared to perfection, tossed with vibrant green broccoli florets and halved cherry tomatoes in a rich, low-sodium tomato sauce infused with a hint of heat. It&# 226;ÂÂs a quick, satisfying weeknight dinner that balances savory, spicy, and fresh notes in every bite. Perfect for busy evenings when you crave restaurant-quality flavor without the fuss, this recipe comes together in under 45 minutes. Serve it family-style for a hearty meal thatâÂÂs as comforting as it is exciting.Ingredients
Directions
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Cook the linguine or spaghetti in a large pot of salted boiling water according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water.
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While the pasta cooks, dissolve the beef bouillon cube in 1 cup of hot water. Set this broth aside.
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Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. Add the thin strips of flank steak in a single layer and sear until browned and cooked through. Remove beef from the skillet and set aside.
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In the same skillet, add the remaining tablespoon of oil. Add the broccoli florets and stir-fry for 3-4 minutes until bright green and tender-crisp.
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Add the halved cherry tomatoes to the broccoli and cook for another minute until they begin to soften.
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Pour in the low-sodium tomato sauce and the dissolved beef broth. Stir well to combine.
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Return the cooked beef to the skillet. Add the drained pasta to the skillet and toss everything together until the pasta is evenly coated in the sauce. If the sauce is too thick, add a splash of reserved pasta water.
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Taste and adjust seasoning if necessary. Serve hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 148.7kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 1.1mg1%
- Total Carbohydrate 28.4g10%
- Dietary Fiber 2.0g8%
- Sugars 0.6g
- Protein 5.7g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of water to restore moisture.
Substitutions: You can substitute flank steak with sirloin or skirt steak. For a vegetarian version, omit the beef and use vegetable bouillon instead of beef.
Spice Level: To adjust the heat, add red pepper flakes or a dash of hot sauce to the tomato sauce mixture.
Tip: For extra flavor, marinate the beef strips in a little soy sauce and garlic for 15 minutes before cooking.
