Ingredients
- 1 tablespoon olive oil
- 1 pound beef flank steak, thinly sliced
- 1 tablespoon Onion Onion™ Seasoning
- 1 small red bell pepper, sliced into 2-inch pieces
- 1 (5 ounce) package fresh sliced shiitake mushrooms
- ½ teaspoon crushed red pepper flakes
- 3 cups reduced sodium beef broth
- 12 ounces spaghetti pasta, broken in half
- 3 cups fresh baby spinach leaves, torn
- ½ cup Bayou Bourbon™ Glaze
- Sliced green onions, sesame seeds, optional
Directions
- In 6-quart or larger multi-cooker set to Sear/Sauté on HIGH, heat oil. Add beef and Onion Onion Seasoning. Cook, stirring occasionally, 3-4 minutes. Add peppers, mushrooms and red pepper flakes. Sauté 2-3 minutes.
- Add broth. Top with broken spaghetti, crisscrossing so it doesn’t stick together during cooking, then spinach; do not stir. Set multi-cooker to Pressure Cooker on HIGH for 6 minutes. When pasta is done, allow a 3 minute natural release, then continue with a quick release of pressure.
- Set multi-cooker to Sear/Sauté and MED. Stir in Bayou Bourbon Glaze; simmer, stirring frequently, 3-4 minutes, or until desired consistency of sauce. Serve garnished with green onions and sesame seeds, if desired.
- Makes 6 servings.
- Serve with your favorite Asian-style green salad.
- Wine Pairing: Riesling
- Make Ahead & Freeze: Place beef and Onion Onion Seasoning in a quart freezer bag. Place peppers, mushrooms and red pepper flakes in a quart freezer bag. Place broth in a gallon freezer bag. Place Bayou Bourbon Glaze in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 1.
- Slow Cooker Option: Following directions above, prepare step 1 in a large skillet. Assemble in a 5-quart or larger slow cooker. Cook on HIGH 2-3 hours. Stir in step 3 and cook, uncovered, until desired consistency.
Nutrition
Per serving: (does not include optional ingredients) Calories: 372, Total Fat: 9g, Sat. Fat: 3g, Cholest: 49mg, Sodium: 361mg, Carbs: 46g, Fiber: 3g, Sugar: 4g, Protein: 26g.