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, in thin strips
2 cup 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 packag frozen cut green beans, thawed and drained
Toasted sesame seeds, (optional)
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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 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. Each serving provides: 519 Calories; 26.4 g Protein; 67.8 g Carbohydrates; 15.1 g Fat; 40.9 mg Cholesterol; 1139 Sodium. Calories from Fat: 26% MC formatting and posted by bobbi744@sojourn.com 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@sojourn.com>
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