INGREDIENTS

INSTRUCTIONS

In a bowl whisk together the cornstarch, the soy sauce, the broth, the
Scotch, the sugar, and the sesame oil. In a large heavy skillet or a
wok heat 1 tablespoon of the vegetable oil over high heat until it
just begins to smoke and in it stir-fry the beef, patted dry, in 2
batches, for 30 seconds, or until it is browned but still pink  within,
transferring it with a slotted spoon as it browns to a bowl.  In the
skillet heat 1 tablespoon of the remaining vegetable oil over
moderately high heat until it is hot but not smoking, in it stir-fry
the bell peppers for 2 minutes, or until they are crisp-tender, and
transfer them to the bowl with the beef. In the remaining 1  tablespoon
vegetable oil stir-fry the garlic and the gingerroot over  moderately
high heat for 30 seconds, stir the cornstarch mixture, and  add it to
the skillet. Cook the sauce, stirring, until it is  thickened and stir
in the beef mixture, the scallions, the red pepper  flakes, and salt to
taste. In a kettle of boiling salted water boil  the penne unt il it is
al dente, drain it well, and in a large bowl  toss it with the beef
mixture.  Serves 4 to 6.  Gourmet February 1993  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 1386
Calories From Fat: 529
Total Fat: 59.8g
Cholesterol: 65.4mg
Sodium: 5227.8mg
Potassium: 1234.2mg
Carbohydrates: 134.2g
Fiber: 20.5g
Sugar: 28.8g
Protein: 83.3g