Beef and Pepper Pasta

Ingredients

450 grams beef flank steak, cut in half lengthwise then cut into 1/4-inch strips
2 tbs Olive oil
3/4 cup beef broth
1 tablespoons Worcestershire sauce
2 cups green pepper strips
1 cup thinly sliced onion
1 jar approximately 750grams reduced fat tomato pasta sauce
5 cups yolk-free egg noodles

Serves: 6

Thinly apply olive oil to large saucepan and heat over medium heat until hot. Add beef and stir-fry until done. Remove beef from pan and set aside. Thinly apply olive oil to same saucepan and re-heat until hot. Add green pepper and onion and cook until tender, about 4-5 minutes. Stir in pasta sauce, broth, Worcestershire sauce and meat and heat to boiling. Reduced heat and simmer for 10 minutes. Cook pasta according to package directions and drain. Toss hot pasta with sauce and serve.

Note: Worcestershire sauce; This very spicy sauce with a secret recipe was first bottled in Worcester, England from where it derives its name. Should be used sparingly. Contains among other things; anchovy sauce, soy sauce, vinegar, chilli, molasses, ginger, tamarind, shallots and garlic. This sauce should be available in you supermarket.