Step 1Cut beef steak lengthwise in half, then crosswise into 1/4 to 1/8-inch thick strips. Combine marinade ingredients in small bowl. Place beef and 1/4 cup marinade in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. Cover and reserve remaining marinade in refrigerator.
Step 2Cook pasta according to package directions, adding peas and carrots during last 1 to 2 minutes and cooking until vegetables are crisp-tender. Drain; place pasta and vegetables in large serving bowl. Set aside.
Step 3Meanwhile remove steak from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef. Season with salt and pepper, as desired.
Step 4Add beef with juices and reserved marinade to pasta and vegetables; toss to combine. Sprinkle with sesame seeds, if desired.
Nutrition information per serving, using top round: 523 Calories; 99 Calories from fat; 11g Total Fat (3 g Saturated Fat; 2 g Monounsaturated Fat;) 62 mg Cholesterol; 728 mg Sodium; 68 g Total Carbohydrate; 10.8 g Dietary Fiber; 38 g Protein; 5.5 mg Iron; 8.6 mg NE Niacin; 0.6 mg Vitamin B6; 1.5 mcg Vitamin B12; 6.3 mg Zinc; 72.8 mcg Selenium.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium.