Beef Noodle Bowl

Ingredients:
8 oz linguine
3 cups broccoli florets
3 carrots
2 tsp vegetable oil
1 lb beef sirloin steak, cut into strips
1/4 cup Italian dressing
1/4 cup teriyaki sauce
1 tsp ground ginger

Cook pasta according to package.

While pasta cooks, heat oil in a large nonstick skillet. Add meat; cook until browned on all sides, stirring occasionally.

Add broccoli and carrots to the pasta for just the last couple of minutes of cooking time. Drain.

Stir dressing, teriyaki sauce and ginger into beef; cook until sauce thickens, stirring occasionally.

Mix pasta and beef mixture in a large serving bowl.

What I did differently from the recipe:

I doubt I used 8 oz of linguine, although I didn't measure, and it was still probably just a tad too much. I added more carrots because we really love veggies. I only used an 1/8 cup teriyaki sauce because Stephen doesn't like the taste and I know it can be an overwhelming flavor. He still thought it was a strong taste, even though I added a couple of extra squirts of Italian at the end of cooking just to finish it off.

What I'll do differently next time:

I'd use less pasta and more vegetables and beef. I'd also probably use even less teriyaki sauce if I made this again.

Verdict: Neutral. It was okay, but I have much better stir-fry recipes that I make that we both prefer. I won't be making this one again, but it was good for a one-time attempt. The Italian dressing definitely added a little zest that I liked, but the recipe overall just didn't impress us.