2 shell steaks (1 pound each, about 1 to 1 1/2-inches thick)
1/2 cup teriyaki sauce
3 tablespoons rice-wine vinegar
3/4 cup chopped scallions (about 6 scallions)
1 1/2 teaspoons chopped garlic (3 medium-size cloves)
1 teaspoon ground ginger
1/2 teaspoon red-pepper flakes
12 ounces thin spaghetti
1/4 pound green beans, trimmed and halved
1 teaspoon cornstarch
2 tablespoons dark Asian sesame oil
1 teaspoon sugar
To freeze, place bag with steaks in freezer. Night before serving, transfer bag to refrigerator to thaw the steaks.
Heat broiler. Remove steaks to broiler-pan rack. Pour marinade into small saucepan.
Meanwhile, bring large pot of water to boiling. Gradually add spaghetti; boil for 6 minutes. Add green beans; boil for another 4 minutes or until beans and spaghetti are tender. Drain beans and spaghetti; transfer to serving bowl. Slice beef; add to spaghetti and beans in bowl and toss to mix.
Whisk remaining teriyaki sauce, the cornstarch, sesame oil and sugar into marinade in saucepan. Bring to boiling; boil, stirring occasionally, 2 to 3 minutes or until thickened. Pour over beef and noodle mixture; toss well to combine. Sprinkle with remaining 1/4 cup chopped scallions. Makes 6 servings.
Per Serving: cal. (kcal) 475, Fat, total (g) 14, chol. (mg) 65, sat. fat (g) 4, carb. (g) 52, fiber (g) 4, pro. (g) 34, sodium (mg) 983, Percent Daily Values are based on a 2,000 calorie diet