Beef & Broccoli Pasta

Beef & Broccoli Pasta

A few years ago, I enjoyed a luncheon prepared by the Mississippi Governor’s chef, Louis Bruno. Mr Bruno had a weight loss success story while he worked in the MS Governor’s Mansion, and he came to the Mississippi Dietetic Association’s annual convention to give a presentation and prepared us a wonderful lunch. This pasta dish was the entree and was delicious. While sifting through some old files, I found the recipe and decided to share it with you.

1 cup soy sauce
3/4 cup vegetable oil
1/3 cup dry sherry (optional)
1 tablespoon grated orange peel
1 1/2 teaspoons ground ginger
1 teaspoon minced garlic
3 pounds flank steak
3 pounds rotini pasta, uncooked
1 3/4 pounds fresh broccoli florets, steamed
1 cup prepared Italian dressing
1/2 cup soy sauce
1/2 teaspoon ground white pepper

For marinade: Combine first 6 ingredients. Reserve 1/2 cup marinade, cover and refrigerate. Pour the remaining marinade over the flank steak; cover, refrigerate and marinate 4 hours or overnight.

Preheat oven to 400 degrees. Remove beef from the marinade; discard used marinade. Roast the flank steak for 15-20 minutes or to desired doneness; cool. Thinly slice beef and reserve.

Cook rotini in boiling water for 12 minutes or until pasta is al dente. Drain; cool. Combine cooked pasta, beef, broccoli, reserved marinade, dressing, soy sauce, and white pepper; chill to allow flavors to blend.

Serving Size: 1 1/2 cups
Nutrition Info: 409 calories, 15 grams fat, 21 grams protein, 47 grams carbohydrate, 967 mg sodium, 25 grams fiber

(Note: while this is a fair amount of calories and sodium, keep in mind that this is a one-dish meal. If you’re watching your sodium, try cutting back on the soy sauce.)