Linguine with Peppery Beef Strips
Why discard leftover plain pasta? Reheat by placing it in a metal strainer and immersing in boiling water for 1 minute. Drain and proceed as with freshly cooked pasta.
1 lb lean beef steak
1/2 Tbsp dried oregano
1/2 Tbsp dried basil
2 Tbsp coarsely ground pepper
1 Tbsp olive oil
2 cloves garlic, minced
1/2 cup thinly sliced green onions
1 cup beef broth
8 oz linguine
1 cup julienned carrots
Slice steak into 1 4-inch-thick slices. Mix oregano, basil, pepper, olive oil, garlic and green onions in a shallow dish. Add steak; toss to coat. Heat water for pasta.
Dissolve cornstarch in broth. Cook pasta according to package directions. Meanwhile, heat a large skillet over medium-high heat. Add steak; stir-fry for about 3 minutes.
Remove steak. Stir broth mixture into skillet. Boil, stirring continually, for about 1 minute. Return steak to skillet. Add carrots; cook for 5 minutes.
Drain pasta and add to skillet; toss with steak and vegetables. Serve immediately.
Save time preparing vegetables for stir-fry recipes. The salad bar at your supermarket lets you select just the amount and variety of vegetables you need. Keep instant bouillon on hand. It is quick and easy to use in recipes that don't require an entire can of broth. If the recipe calls for salt, omit it; adjust the seasonings to taste at the end of cooking time.