Seared Beef with Horseradish Dipping Sauce & Pasta Primavera

Seared Beef
1 lb lean sirloin steak, cut into 1/2″ – 1″ cubed
1 tsp garlic powder
1 tsp onion powder
1/2 tsp finely ground black pepper
1/4 tsp sea salt
Horseradish Dipping Sauce
1/2 cup fat free mayonnaise
1/2 cup fat free sour cream
2 scallion (green and white parts), minced
4 cloves garlic, minced
4 tbsp prepared horseradish (NOT creamy horseradish sauce)
Pasta Primavera
8 oz extra wide egg noodles
Variety of zucchini, yellow squash, asparagus, carrots, haricot verts, broccoli, etc. lightly steamed
Black Pepper Sauce
1 cp water
1/8 cp cornstarch
3 tbsp fresh ground black pepper
1/2 cup reduced sodium soy sauce

Begin by preparing sauces. To make the Black Pepper Sauce, combine water, soy sauce, pepper, and corn starch in a small pan, making sure all ingredients are thoroughly mixed before placing over low heat until thickened (about 15-2 minutes), stirring occasionally. When it coats a wooden spoon (leaving a definitive band when you run your clean finger through it), remove from heat. Mix thoroughly before heating. Cook over low-medium heat until sauce thickens and will thickly coat a spoon. Remove from heat and reserve.

To make Horseradish Dipping Sauce, combine horseradish, mayonnaise, sour cream, garlic and scallions in a bowl. Transfer to a serving container, or individual serving dishes.

Prepare extra wide egg noodles as per package instructions, until al dente. Drain, and place in a large bowl with steamed vegetables. Drizzle Black Pepper sauce over, and toss to coat.

In a small bowl, combine spices for the seared beef. Sear beef cubes over medium heat in a large skillet; after 3-4 minutes, sprinkle with the mixed spices (this allows them to impart flavour without burning). Cook another 2-3 minutes, or until desired level of doneness.

Serves 4.