Stir-fry beef and spaghetti

6 Servings

Ingredients

Quantity Ingredient
8 ounces Spaghetti, Fusilli or Linguine; uncooked
4 tablespoons Cornstarch, divided
⅓ cup Plus 1 tbsp. soy sauce
1 tablespoon Dry sherry (optional)
1 Clove garlic; minced
½ teaspoon Ground ginger
¼ teaspoon Pepper
12 ounces Boneless beef round steak; in thin strips
2 cups Cold water
2½ tablespoon Vegetable oil; divided
2 mediums Carrots, thinly sliced; (1 cup)
1 large Onion, cut into chunks; (2 cups)
1 10 oz packag frozen cut green beans; thawed and drained
Toasted sesame seeds; (optional)

Directions

In a small bowl, blend 1 tablespoon each of the cornstarch and soy sauce, sherry, garlic, ginger and pepper. Add beef; marinate at room temperature for 30 minutes. In a small bowl, blend remaining 3 tablespoons cornstarch into water. Stir in remaining ⅓ 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. Each serving provides: 519 Calories; 26⅖ g Protein; 67⅘ g Carbohydrates; 15⅒ g Fat; 40.9 mg Cholesterol; 1139 Sodium. Calories from Fat: 26% MC formatting and posted by bobbi744@...

Recipe By : Pasta Home Page Posted to MC-Recipe Digest V1 #269 Date: Wed, 30 Oct 1996 13:56:02 -0500 From: Roberta Banghart <bobbi744@...>

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