Monday, November 9, 2015

Stir Fry Beef and Spaghetti

Stir-Fry Beef and Spaghetti

Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  Spaghetti, Fusilli, or Linguine -- uncooked
  4        tablespoons  cornstarch -- divided
     1/3           cup  plus 1 tablespoon soy sauce
  1         tablespoon  dry sherry (optional) -- dry sherry
  1              clove  garlic -- minced
     1/2      teaspoon  ground ginger
     1/4      teaspoon  pepper
  12            ounces  boneless beef round steak -- cut into thin strips
  2               cups  cold water
  2 1/2    tablespoons  vegetable oil -- divided
  1                cup  carrots (2 medium) -- thinly sliced
  2               cups  onion (1 large) -- cut into chunks
  1       10-ounce package  frozen cut green beans -- thawed and drained
                        Toasted sesame seeds (optional) -- toasted sesame seeds

In a small bowl, blend 1 tablespoon each of the cornstarch and soy sauce, sherry, garlic, ginger and pepper. Add beef; marinate for 30 minutes in the refrigerator. 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.

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