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Seared Beef with Horseradish Dipping Sauce & Pasta Primavera<\/strong><\/p>\n

Seared Beef<\/em>
\n1 lb lean sirloin steak, cut into 1\/2″ – 1″ cubed
\n1 tsp garlic powder
\n1 tsp onion powder
\n1\/2 tsp finely ground black pepper
\n1\/4 tsp sea salt
\nHorseradish Dipping Sauce<\/em>
\n1\/2 cup fat free mayonnaise
\n1\/2 cup fat free sour cream
\n2 scallion (green and white parts), minced
\n4 cloves garlic, minced
\n4 tbsp prepared horseradish (NOT creamy horseradish sauce)<\/em>
\nPasta Primavera<\/em>
\n8 oz extra wide egg noodles
\nVariety of zucchini, yellow squash, asparagus, carrots, haricot verts, broccoli, etc. lightly steamed
\nBlack Pepper Sauce<\/em>
\n1 cp water
\n1\/8 cp cornstarch
\n3 tbsp fresh ground black pepper
\n1\/2 cup reduced sodium soy sauce<\/p>\n

Begin by preparing sauces. To make the Black Pepper Sauce, combine water, soy sauce, pepper, and corn starch in a small pan, making sure all ingredients are thoroughly mixed before placing over low heat until thickened (about 15-2 minutes), stirring occasionally. When it coats a wooden spoon (leaving a definitive band when you run your clean finger through it), remove from heat. Mix thoroughly before heating. Cook over low-medium heat until sauce thickens and will thickly coat a spoon. Remove from heat and reserve.<\/p>\n

To make Horseradish Dipping Sauce, combine horseradish, mayonnaise, sour cream, garlic and scallions in a bowl. Transfer to a serving container, or individual serving dishes.<\/p>\n

Prepare extra wide egg noodles as per package instructions, until al dente.<\/em> Drain, and place in a large bowl with steamed vegetables. Drizzle Black Pepper sauce over, and toss to coat.<\/p>\n

In a small bowl, combine spices for the seared beef. Sear beef cubes over medium heat in a large skillet; after 3-4 minutes, sprinkle with the mixed spices (this allows them to impart flavour without burning). Cook another 2-3 minutes, or until desired level of doneness.<\/p>\n

Serves 4.<\/p>\n

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