Yield: 4 servings
Measure | Ingredient |
---|---|
½ pounds | Boneless beef bottom round |
½ cup | Water |
¼ cup | Red wine vinegar |
2 teaspoons | Minced dried onion |
¼ teaspoon | Pepper |
⅛ teaspoon | Ground red pepper |
6 ounces | Linguine |
2 tablespoons | Butter |
2 teaspoons | Cornstarch |
2 cloves | Garlic, minced |
3 tablespoons | Olive or cooking oil |
1 pack | (16 oz) frozen loose pack |
\N \N | Broccoli, cauliflower and |
\N \N | Carrots |
1 cup | Sliced fresh mushrooms |
\N \N | Grated Parmesan cheese |
Partially freeze beef, thinly slice across grain into bite-size strips.Combine water, vinegar, onion, pepper and red pepper.Add meat, Mix well.Marinate 15 minutes @ room temperature.Cook pasta according to package directions.Drain;toss with butter.Keep warm. Drain meat,reserving marinade.Stir cornstarch into reserved marinade; set aside.Stir-fry garlic in 2 tbsp. oil for 30 seconds.Add meat;stir fry 3 minutes.Remove.Add remaining oil.Add frozen vegetables;stir-fry 4 minutes.Add mushrooms;stir-fry 1 minute.Stir marinade mixture;add to skillet.Return meat.Cook and stir until bubbly.Cook 2 minutes.Arrange pasta and meat on platter.Sprinkle with cheese.Serves 4.