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Ингредиенты
- 1/3 c. Burgundy other dry red wine,
- Â Â or possibly nonalcoholic red wine
- 3 Tbsp. soy sauce low sodium
- 3 Tbsp. Worcestershire sauce low sodium
- 6 med clove garlic chopped, or possibly 1
- 1 Tbsp. bottled chopped garlic
- 2 tsp extra-virgin extra virgin olive oil
- 1Â 1/2 tsp dry oregano crumbled
- 12 ounce Portobello mushrooms sliced
- 12 ounce top sirloin all visible fat
- Â Â removed, cut into thin strips
- 8 ounce dry spinach fettuccine
- Â Â Extra virgin olive oil spray
Инструкции
- Combine marinade ingredients in an airtight plastic bag. Add in mushrooms and beef and turn to coat thoroughly. Seal and chill for 30 min, turning bag frequently.
- Cook pasta using package directions, omitting salt and oil.
- Spray a large nonstick skillet with extra virgin olive oil spray. Heat over medium-high heat for 1 minute. Using a slotted spoon, transfer half the beef mix to skillet. Cook for 4 min, or possibly till meat is no longer pink, stirring frequently. Put on a plate and set aside. Repeat with remaining beef mix, reserving all marinade and leaving beef mix in skillet.
- Return reserved beef mix with juices to skillet and add in marinade. Increase heat to high and cook for 1 minute, stirring gently. Remove from heat. To serve, spoon beef mix and sauce over pasta.
- NOTES : Kristin notes: MC comes up with different NA info...still lowfat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 220g | |
| Recipe makes 4 servings | |
| Calories 180 | |
| Calories from Fat 40 | 22% |
| Total Fat 4.53g | 6% |
| Saturated Fat 1.11g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 574mg | 24% |
| Potassium 837mg | 24% |
| Total Carbs 10.56g | 3% |
| Dietary Fiber 1.6g | 5% |
| Sugars 3.04g | 2% |
| Protein 21.31g | 34% |
