Beef & Noodle Stir Fry
Ingredients:
- 1 cup Beef broth
- 2 Tbsp Soy sauce
- 1 Tbsp Cornstarch
- 1 tsp Grated gingerroot
- Dash pepper
- 1 tsp Sesame oil
- 1 md Summer squash; halved lenthwise and sliced
- 1/8" thick 1 sm Green pepper; cut in bite size pieces
- 1/4 cup Sliced green onion
- 1 Clove garlic; minced
- 8 oz. Leftover Lemony Flank steak or cooked beef
- 4 oz. Fettuccine; cooked and drained
- 1 cup Quartered cherry tomatoes
- Snipped fresh parsley or cilantro
Preparation:
Thinly sliced into bite sized pieces. Combine broth, soy sauce, cornstarch, gingerroot and dash pepper.
Heat 1/2 tsp of the sesame oil in a large nonstick skillet till hot. Stirfry squash, green pepper, onion, and garlic until squash is crisp tender, about 3 minutes.
Remove vegetables from skillet. Add remaining oil to skillet. Stirfry meat in hot oil until heated through. Push meat from center. Stir soy sauce mixture; add to center of skillet.
Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Add cooked pasta, vegetables and tomatoes to skillet. Stir to coat with sauce. Cook and lightly stir till heated through.
Sprinkle with parsley or cilantro just before serving.
Servings: 3 to 4Source:
Submitted by: Recipe Group Member
Date:
