1/2 tsp. dried oregano
1/2 tsp. dried basil
2 tsp. coarsely ground pepper
3 tbsp. olive oil
2 cloves garlic, minced
1/2 cup thinly sliced green onions
1 tbsp. cornstarch
1 cup beef broth
8 oz. linguine
1 cup julienned carrots
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| LINGUINE WITH PEPPERY BEEF STRIPS | ||||
| Yields 6 | ||||
| 1 lb. lean beef steak 1/2 tsp. dried oregano 1/2 tsp. dried basil 2 tsp. coarsely ground pepper 3 tbsp. olive oil 2 cloves garlic, minced 1/2 cup thinly sliced green onions 1 tbsp. cornstarch 1 cup beef broth 8 oz. linguine 1 cup julienned carrots |
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| Slice steak into 1/4-in. thick slices. Mix oregano, basil, pepper, olive oil, garlic and green onions in a shallow dish. Add steak; toss to coat. Heat water for pasta. Dissolve cornstarch in broth. Cook pasta according to pkg. directions. Meanwhile, heat a large skillet over medium-high heat. Add steak; stir-fry for about 3 minutes. Remove steak. Stir broth mixture into skillet. Boil, stirring continually, for about 1 minute. Return steak to skillet. Add carrots; cook for 5 minutes. Drain pasta and add to skillet; toss with steak and vegetables. Serve immediately. | ||||