Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Well-trimmed boneless beef top sirloin, cut 1 inch thick |
| ¼ cup | Dry sherry |
| 1½ tablespoon | Reduced-sodium soy sauce |
| 1 teaspoon | Each grated fresh ginger, minced garlic and Oriental dark-roasted |
| Sesame oil | |
| ¼ | To 1/2 tsp crushed red pepper pods |
| 2 cups | Cooked linguine |
| ¼ cup | Chopped green onion tops or fresh cilantro |
Combine sherry, soy sauce, ginger, garlic, sesame oil and pepper pods.
Place beef steak in plastic bag; add marinade. Close bag securely and marinate 15 minutes. Pour off marinade; reserve. Heat nonstick skillet over medium heat 5 minutes. Add steak and cook 12 to 15 minutes for rare (140) to medium (160), turning once. Remove steak; keep warm. Pour off drippings. Dissolve 2 tsp cornstarch in reserved marinade and ¼ c water; add to skillet. Bring to a boil, stirring constantly. Stir in noodles. Carve steak into thin slices and serve over noodles. Sprinkle with green onion.