Fusilli With Stir Fried Beef And Vegetables
|Grated ginger root||1⁄2 Tablespoon|
|Crushed garlic||1 Clove (5 gm)|
|Soy sauce||1⁄2 Cup (8 tbs) (1/3 Cup Plus 2 Tablespoons)|
|Boiling water||1 1⁄8 Cup (18 tbs) (1 Cup Plus 2 Tablespoons)|
|Sesame oil||1 Teaspoon|
|Steak||8 Ounce, cut into thin strips (Good Quality)|
|Onion||1 Cup (16 tbs), cut into strips|
|Carrots||1 Cup (16 tbs), cut into small pieces|
|Broccoli florets||1 Cup (16 tbs)|
|Mushrooms||1 Cup (16 tbs), sliced (Preferably Oyster)|
|Snow peas||1 Cup (16 tbs)|
|Bean sprouts||2 Cup (32 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Dried crushed chili pepper||To Taste|
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Combine in small bowl.
Heat in large pan or wok over high heat.
Add beef and quickly brown.
Add above sauce.
Add and simmer 5 minutes, stirring occasionally.
Add to above along with pasta and simmer 3 minutes.