Makes: 6 Servings

1 lb Linguine, Spaghetti or Thin Spaghetti, uncooked
1 lb flank steak, cut into very thin strips
1 beef bouillon cube
1 cup hot water
2 tsp vegetable oil
1 bunch broccoli florets
2 cups low-sodium tomato sauce
15 cherry tomatoes, cut in half

Marinade:
1/2 cup red wine vinegar
1/2 tsp hot red pepper flakes
1/4 cup brown sugar
1/4 tsp cayenne pepper
3 cloves garlic, minced

1. Prepare pasta according to package directions.
2. While pasta is cooking, stir together, marinade ingredients in a large, shallow dish.
3. Add beef strips to the marinade.
4. Dissolve bouillon cube in 1 cup of hot water.
5. In a large skillet, warm the oil over a high heat until it begins to smoke.
6. Drain the beef thoroughly, reserving the marinade.
7. Add beef to skillet and saute until nicely browned, about 3 minutes.
8. Remove beef with a slotted spoon.
9. Reduce heat under skillet to medium and add broccoli and marinade.
10. Saute until broccoli is tender, about 6 minutes.
11. Add tomato sauce, dissolved bouillon and flank steak to skillet.
12. When pasta is done, drain well and transfer to serving dish.
13. Spoon steak sauce over top and garnish with cherry tomatoes.
14. Serve immediately.

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