High Protein
Balsamic Rosemary Make-Ahead Beef & Broccoli Noodles with Toasted Pepitas
Deep balsamic flavor with woodsy rosemary. This recipe brings lean beef, broccoli, and whole-grain noodles together faster than takeout, built to prep earlier and finish quickly at dinner time, with a crisp, savory finish. It is designed for dependable prep, familiar groceries, and a calm family dinner.
Add this meal to an editable plan and review every suggested ingredient.
What you’ll need
Ingredients
- 1 lb lean flank steak, thinly sliced across the grain
- 8 oz whole-grain spaghetti or noodles
- 5 cups broccoli florets
- 1 red bell pepper, sliced
- 1 tbsp avocado oil
- 1 tbsp cornstarch
- 1/2 tsp kosher salt
- 1/2 cup low-sodium beef broth
- 2 tbsp balsamic vinegar
- 1 tsp dried rosemary
- 1 tsp brown sugar
- 1/3 cup toasted pepitas
Make it happen
Directions
- 1
Cook the noodles until just tender. Reserve 1/2 cup cooking water, then drain.
- 2
Toss beef with cornstarch and salt. Sear in avocado oil over high heat for 3–4 minutes; transfer.
- 3
Add broccoli, bell pepper, broth, and flavor ingredients. Cover and steam for 4 minutes.
- 4
Return beef and noodles to the skillet. Toss until the sauce clings, adding cooking water as needed. Finish and serve.
- 5
Scatter the toasted pepitas over the finished dish just before serving.
Estimated per serving
Nutrition at a glance
Estimates are provided for planning and are not medical advice.