Serves 4.

Note: Tahini is a thick paste made of ground sesame seeds. At the supermarket, it can be found with peanut butter or with condiments.

• 1 lb. top sirloin, trimmed of fat

• Salt and freshly ground black pepper

• 2 tbsp. tahini paste or creamy peanut butter (see Note)

• 2 tbsp. rice wine vinegar

• 3 tbsp. low-sodium soy sauce

• 1 tbsp. toasted sesame oil

• 2 tbsp. sugar

• 2 tsp. grated peeled fresh ginger root

• 2 garlic cloves, minced

• 8 oz. uncooked whole-wheat spaghetti

• 1 red pepper, seeded and cut into matchsticks

• 1 c. matchstick-cut or shredded carrots

• 1 c. sugar snap peas, cut in half on the diagonal


Preheat a broiler. Bring a large pot of water to a boil.

Lightly season the steak with salt and pepper. Place on broiler pan positioned about 6 inches under the broiler, and cook, turning once until medium rare, about 4 to 5 minutes per side. Remove to a cutting board to rest for 5 minutes before slicing thinly.

Meanwhile, combine the tahini paste, vinegar, soy sauce, sesame oil, sugar , ginger and garlic in a large bowl; whisk until combined.

Cook the noodles in the boiling water for 6 minutes, or until they are al dente. Drain and add them immediately to the bowl with the sauce. Add the sliced steak, red pepper, carrots and snap peas; toss to coat.

Let noodles sit for a few minutes before serving to allow the dressing to soak into the noodles. Serve at room temperature.

Nutrition information per serving:

Calories 500 Fat 13 g Sodium 470 mg Carbohydrates 58 g Saturated fat 3 g Calcium 83 mg Protein 41 g Cholesterol 73 mg Dietary fiber 7 g Diabetic exchanges per serving: 2 vegetable, 3 bread/starch, 4 lean meat.