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.

A Message from our Provider:

“Life – your only chance. Eternity – payback time”