Spicy Shredded Beef With Angel Hair Pasta
|Chicken stock/Water||1⁄2 Cup (8 tbs)|
|Soya sauce||3 Tablespoon|
|Cornstarch||1 1⁄2 Teaspoon|
|Lean tender beef||12 Ounce, cut into very thin shreds (Such As Sirloin)|
|Vegetable oil||4 Teaspoon|
|Minced ginger root||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Oriental chili paste/1/2 teaspoon red pepper flakes||1 Teaspoon|
|Snow peas||2 Cup (32 tbs), trimmed and halved|
|Red bell pepper||1 Large, cut into thin 2-inch /5 centimeter strips|
|Green onions||4 Small, chopped|
|Angel hair pasta||8 Ounce|
1. In a glass measuring cup, combine stock, soya sauce and cornstarch. Pat meat dry with paper towels.
2. In a wok or large nonstick skillet, heat half the oil over high heat. Add beef and stir-fry until browned; transfer to a plate. Add remaining oil to skillet. Add ginger, garlic and chili paste; cook, stirring, for 15 seconds. Stir in snow peas, red pepper and green onions; cook, stirring, for 1 minute. Add stock/soya mixture; cook until thickened. Return beef to skillet; cook,stirring, for 30 seconds.
3. Cook pasta in a large pot of boiling salted water until :tender but firm. Drain well; return to pot. Add beef mixture and toss well.