Recipe - Stir-Fry Beef And Spaghetti

8 ounce Spaghetti, Fusilli or
Linguine; uncooked
4 tablespoon Cornstarch, divided
1/3 cup Plus 1 tbsp. soy sauce
1 tablespoon Dry sherry (optional)
1 Clove garlic; minced
One half teaspoon Ground ginger
One fourth teaspoon Pepper
12 ounce Boneless beef round steak;
in thin strips
2 cup Cold water
2 One half tablespoon Vegetable oil; divided
2 md Carrots, thinly cut or sliced up ; (1
cup)
1 lg Onion, cut into chunks; (2
cups)
1 10 ounce packag frozen cut
green beans; thawed and
drained
Toasted sesame seeds;
(optional)

In a small bowl, blend 1 tablespoon each of the cornstarch and soy sauce,
sherry, garlic, ginger and pepper. Add beef; marinate at room temperature
for 30 minutes. 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 stirfry for 1 minute. Remove meat mixture from heat. In
the same skillet, heat remaining 1 tablespoon oil. Add carrots and onion
and stirfry until tendercrisp. 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. Each serving provides: 519
Calories; 26.4 g Protein; 67.8 g Carbohydrates; 15.1 g Fat; 40.9 mg
Cholesterol; 1139 Sodium. Calories from Fat: 26% MC formatting and posted
by bobbi744@sojourn.com
Recipe By : Pasta Home Page

Posted to MCRecipe Digest V1 #269

Date: Wed, 30 Oct 1996 13:56:02 0500

From: Roberta Banghart bobbi744@sojourn.com