Yield: 4 Servings
|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|
|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.