1 lb beef flank steak
2 cups Mongolian BBQ sauce
1/2 cup chopped red bell peppers
1/2 cup chopped yellow bell peppers
1/2 Tbsp minced fresh garlic
2 cups thinly sliced red onions
1 cup canned Muir Glen fire roasted tomatoes, chopped
1 Tbsp low-sodium tamari sauce
1/4 tsp sea salt
1/8 tsp freshly ground black pepper
1/2 Tbsp red wine vinegar
5 fresh basil leaves
1 lb cooked spaghetti
Place flank steak in a 9 by 13-inch glass baking dish. Pour Mongolian BBQ sauce over beef. Cover and let marinate overnight, or at least 2 hours, in the refrigerator, turning the beef occasionally.
Preheat the grill or broiler. Grill or broil beef for 3 to 5 minutes on each side, or until beef is medium-rare. Discard remaining marinade. Slice meat thinly across the grain.
In a medium sauté pan, cook peppers, garlic, and onion together until the onion is translucent.
Add the tomatoes to the pan and simmer for 2 to 3 minutes, stirring occasionally.
Chiffonade the basil leaves and add to the pan along with the soy sauce, salt, pepper, and vinegar. Add the pepper mix and stir to combine all ingredients.
Arrange 3 ounces of steak over 4 ounces cooked spaghetti. Serve with 1/2 cup cooked pepper mix.