Stir-Fry Beef and Spaghetti
Source of Recipe
Marla
List of Ingredients
Stir-Fry Beef and Spaghetti
8 oz. Spaghetti, Fusilli or Linguine, uncooked
4 tbsp. cornstarch, divided
1/3 cup plus 1 tbsp. soy sauce
1 tbsp. dry sherry (optional)
1 clove garlic, minced
1/2 tsp. ground ginger
1/4 tsp. pepper
12 oz. boneless beef round steak, cut into thin strips
2 cups cold water
2 1/2 tbsp. vegetable oil, divided
2 medium carrots, thinly sliced (1 cup)
1 large onion, cut into chunks (2 cups)
1 10-oz. package frozen cut green beans, thawed and drained
Toasted sesame seeds (optional)
Recipe
In a small bowl, blend 1 tablespoon each of the cornstarch and soy sauce,
sherry, garlic, ginger and pepper. Add beef; marinate for 30 minutes in the
refrigerator. In a small bowl, blend remaining 3 tablespoons cornstarch into
water. Stir in remaining 1/3 cup soy sauce.
Prepare pasta according to package directions; drain. Add 1 teaspoon oil to
pasta, toss to coat. In a medium skillet, heat 1 tablespoon oil. Add meat
mixture and stir-fry for 1 minute. Remove meat mixture from heat. In the same
skillet, heat remaining 1 tablespoon oil. Add carrots and onion and stir-fry
until tender-crisp. Stir in meat, cornstarch mixture and green beans. Cook,
stirring constantly, until mixture is thickened and translucent. Arrange hot
pasta on warm serving platter, and top with meat mixture. Garnish with sesame
seeds, if desired.
Makes 6 servings
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