Prep Time

15 Minutes

Servings

6

Ingredients

• 12 oz. (340g) chickpea or red lentil rotini pasta
• 30 oz. (850g) top sirloin steak
• 12 green onions
• 2 tbsp. garlic paste
• 3 tbsp. olive oil, divided
• 6 tbsp. gluten-free tamari, divided
• 8 fl. oz. (240ml) gluten-free beef stock
• 10.5 oz. (300g) frozen green beans

Directions

• Boil pasta in a large pot of salted water for the time on the package. Drain.
• Thinly slice steak against the grain. Cut green onions into 1-inch pieces.
• Heat 1 ½ tbsp olive oil in a large 12-inch skillet over medium-high (400°F).
• Sear steak in 2 batches, 2 to 3 mins each, until browned. Transfer to a plate and drizzle with 3 tbsp tamari.
• In the same skillet, sauté garlic paste and green onions in remaining oil for 1 to 2 mins until softened.
• Add steak, remaining tamari, beef stock, and green beans. Simmer 3 mins until beans are tender.
• Stir in pasta. Toss 2 mins until coated and hot. Serve.

Family Picky Tip

• Set aside plain buttered-style pasta and steak strips before adding the sauce. Kids love dipping the green beans like fries!