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Beef and Pepper Pasta

Beef and Pepper Pasta

Beef flank steak with green peppers and onion cooked in beef broth and tomato pasta sauce. Served over egg noodles.


1 pound beef flank steak, cut in half lengthwise then cut into 1/4-inch strips
2 cups green bell pepper strips
1 cup thinly sliced onion
1 27-ounce jar tomato pasta sauce
3/4 cup reduced sodium beef broth
2 tablespoons Worcestershire sauce
5 cups yolk-free egg noodles


Spray a large saucepan with nonstick cooking spray and heat over medium heat until hot. Add beef and stir-fry until done. Remove meat from pan and set aside.

Spray saucepan with nonstick cooking spray and re-heat until hot. Add green pepper and onion and cook until tender, about 5 minutes. Stir in pasta sauce, broth, Worcestershire sauce and meat and heat to boiling. Reduced heat and simmer for 10 minutes.

Cook pasta according to package directions and drain. Toss hot pasta with sauce and serve. If desired, top with a dollop of sour cream. Use light or non-fat if watching fat and calorie intake.

Nutrition Information

Recipe makes 6 servings.
Serving size: 12 ounces beef meat sauce and 6 ounces pasta
Calories: 360; Total Fat: 10g; Saturated fat: 3g; Cholesterol: 38mg; Carbohydrates: 43g Protein: 25g; Fiber: 6g; Sodium: 714mg

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