Recipes out of the Blond Box

1 cup low-sodium beef broth
3 tablespoons low-sodium soy sauce
3 tablespoons ketchup
1 tablespoon rice vinegar
1 tablespoon cornstarch
¼ teaspoon red pepper flakes
1 large head broccoli, cut into florets
½ pound whole-grain linguine
2 tablespoons vegetable oil
½ pound flank steak, cut into ¼"-thick slices
1 large green pepper, thinly sliced
1 can (8 ounces) chopped water chestnuts, drained

In a small bowl, whisk together broth, soy sauce, ketchup, vinegar, cornstarch and red pepper flakes. Set aside.

Bring a large pot of water to a boil. Lightly salt it and add the broccoli. Bring back to the boil and cook for 3 min. Remove the broccoli from the water, which you will keep in the pot. Bring back up to the boil and cook linguine for 6 min.. Drain and set aside.

In a large nonstick skillet, heat oil over medium-high heat. Add steak and green pepper, and stir-fry for 3 min. Stir in the sauce and simmer 1 min. or until thickened. Add broccoli and water chestnuts and cook for 2 min. Toss with linguine and serve.