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• 8 oz. Spaghetti, Fusilli or Linguine, uncooked
• 4 tbsp. cornstarch, divided
• 1/3 cup plus 1 tbsp. soy sauce
• 1 tbsp. dry sherry (optional)
• 1 clove garlic, minced
• 1/2 tsp. ground ginger
• 1/4 tsp. pepper
• 12 oz. boneless beef round steak, cut into thin strips
• 2 cups cold water
• 2 1/2 tbsp. vegetable oil, divided
• 2 medium carrots, thinly sliced (1 cup)
• 1 large onion, cut into chunks (2 cups)
• 1 10-oz. package 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 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.
Recipe & Photo courtesy of the National Pasta Association
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