| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Beef, Pasta |
4 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Boneless beef bottom round |
| 1/2 |
c |
Water |
| 1/4 |
c |
Red wine vinegar |
| 2 |
t |
Minced dried onion |
| 1/4 |
t |
Pepper |
| 1/8 |
t |
Ground red pepper |
| 6 |
oz |
Linguine |
| 2 |
T |
Butter |
| 2 |
t |
Cornstarch |
| 2 |
|
Garlic, minced |
| 3 |
T |
Olive or cooking oil |
| 1 |
|
16 oz frozen loose pack |
|
|
Broccoli, cauliflower and |
|
|
Carrots |
| 1 |
c |
Sliced fresh mushrooms |
|
|
Grated Parmesan cheese |
INSTRUCTIONS
Partially freeze beef, thinly slice across grain into bite-size
strips.Combine water, vinegar, onion, pepper and red pepper.Add meat,
Mix well.Marinate 15 minutes @ room temperature.Cook pasta according
to package directions.Drain;toss with butter.Keep warm. Drain
meat,reserving marinade.Stir cornstarch into reserved marinade; set
aside.Stir-fry garlic in 2 tbsp. oil for 30 seconds.Add meat;stir fry
3 minutes.Remove.Add remaining oil.Add frozen vegetables;stir-fry 4
minutes.Add mushrooms;stir-fry 1 minute.Stir marinade mixture;add to
skillet.Return meat.Cook and stir until bubbly.Cook 2 minutes.Arrange
pasta and meat on platter.Sprinkle with cheese.Serves 4.
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