1 pound beef flank steak, cut in half lengthwise then cut into 1/4-inch strips
2 cups green pepper strips
1 cup thinly sliced onion
1 (27-ounce) jar reduced fat tomato pasta sauce
3/4 cup reduced sodium beef broth
2 tablespoons Worcestershire sauce
5 cups yolk-free egg noodles

Spray a large saucepan with nonstick cooking spray and heat over medium heat until hot. Add beef and stir-fry until done. Remove meat from pan and set aside. Spray saucepan with nonstick cooking spray and re-heat until hot. Add green pepper and onion and cook until tender, about 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.

Makes 6 Servings
Serving Size: 12 ounces meat sauce and 6 ounces pasta