Easy Asian Beef and Noodles

8-ounce rib-eye steak
1 teaspoon dark sesame oil, divided
1 cup(8-inch) sliced green onions
2 cups packaged cabbage-and-carrot coleslaw
2 (2.8ounce) packages beef-flavored Ramen noodle soup (such as Campbell's)
1-1/2 cups water
1 tablespoon low-salt soy sauce
1. Trim fat from steak; cut steak diagonally across grain into thin slices. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak and green onions; stir-fry 1 minute. Remove steak mixture from skillet; keep warm. Heat remaining 1/2 teaspoon oil in skillet over medium-high heat. Add slaw; stir-fry 30 seconds. Remove slaw from skillet; keep warm. 2. Remove noodles from packages; reserve 1 seasoning packet for another use. Add water and remaining seasoning packet to skillet; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles 2 minutes or until most of liquid is absorbed, stirring frequently. Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated. Yield: 2 servings (serving size: 2 cups).

Lemon Pesto

Lemon Pesto

3 cups (packed) fresh basil leaves
3/4 cup fresh grated Parmesan cheese about 2 1/2 ouces.
1/2 cup olive oil
1/2 cup pine nuts
3 tablespoons of fresh lemon juice
2 large garlic cloves
1 teaspoon grated lemon peel

Puree all ingredients in processor. Season to taste with salt & pepper. (Can be made two days ahead. Transfer pesto to a bowl. Place plastic wrap on surface of pesto. Cover & chill). Pesto may be served as a dip with crackers or pita chips. To make a pasta salad: boil 10oz of pasta according to package directions. Drain & run cool water over pasta. Drain. Add chopped zucchini, cucumbers and broccoli. To 1/2 of the pesto, add an additional 1/4 cup of olive oil and 1/4 cup fresh lemon juice. Stir peto mixture into pasta and vegatble mixture. Serve chilled.