3 teaspoons sesame oil, divided
1.5 tablespoons sesame seeds
1/2 pound lean beef, cut in thin strips for stir-fry
1 large white onion, thinly sliced
2 large carrots, cut into1/4-inch slices
1- tablespoon minced garlic, or to taste
2 large yellow squash
1/2 cup sliced mushrooms
1/4 cup fat-free, reduced-sodium beef broth
3 1/2 ounces uncooked elbo pasta
5 cups boiling water
1-2 tablespoons reduced-sodium soy sauce
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper, to taste

In a non-stick skillet, toast sesame seeds over medium heat until fragrant. Transfer seeds to a bowl. Heat 1 teaspoon oil in the skillet over high heat. Sear meat until browned on one side, about 1 minute. Turn and cook until meat is pink in the center, about 2 minutes. Transfer to a large bowl along with any juices.

Heat 1 teaspoon oil in the pan over medium-high heat. Saute the onion until browned, about 5 minutes. Add to the bowl of meat. Reheat the pan. Stir in carrots and garlic. Add 2 tablespoons broth. Stir-fry 1 minute. Add squash and remaining broth. Stir-fry until squash is bright yellow , al dente. Add mushrooms and heat through. Add vegetables to the meat.

Use hands to break up dry rice noodles into short lengths. Place noodles in a bowl and cover with boiling water. Let sit until just tender but not mushy, about 1 to 2 minutes. Drain. Add to meat and vegetables.

Combine soy sauce, lemon juice, black pepper and remaining oil. Pour over salad. Add sesame seeds. Toss to mix well. Season salad to taste with salt and pepper. Serve warm.

Makes 5 Servings