Nutritional Information Calories: 306 Fat: 5.6g Protein: 22.4g Carbohydrates: 36.6g Fiber: 2.4g Cholesterol: 39mg Iron: 3.4mg Sodium: 707mg Calcium: 59mg Servings Serves 4, serving size 3 ounces of steak and 1 tablespoon of pesto. Time To Cook Preparation Time: 35 Minutes. "East Meets West" Beef Noodle Bowl Ingredients 8 ounces uncooked spaghetti past, regular or wheat flour 1 ½ teaspoons bottled minced garlic ½ teaspoon crushed red pepper 2 14 oz cans College Inn lower salt beef broth 3 tablespoons low-sodium soy sauce 3 tablespoons dry cooking sherry 1 tablespoon honey Cooking spray of your choice 2 cups sliced shiitake mushroom caps, about 4 ounces ½ cup thinly sliced carrots 8 ounces top round London broil, thinly sliced 3/4 cup diagonally cut green onions-scallions 1 6-ounce bag pre-washed baby spinach Directions   Cook pasta according to package directions and drain. Place garlic, pepper, and broth in a large saucepan. Bring to a boil; reduce heat, and simmer 10 minutes. Combine soy sauce, sherry, honey in a small bowl and stir with a whisk. Heat a large non-stick skillet coated with cooking spray over medium-high heat. Add mushrooms and carrot; saute for 2 minutes. Stir in soy sauce mixture and cook 2 minutes, stirring constantly. Add vegetable mixture to broth mixture. Stir in beef and cook 2 minutes or until beef loses its pink color. Stir in pasta, green onions, and spinach. Serve immediately.   © 2003 Roberts Food Center. Designed and Hosted by The Computer Company, Inc.