Fusilli with Stir Fried Beef and Vegetables
|Reduced sodium soy sauce||1⁄2 Cup (8 tbs)|
|Ginger root||1 1⁄2 Teaspoon, grated|
|Garlic||1 Clove (5 gm), crushed|
|Sesame oil||1 Teaspoon|
|Steak||8 Ounce, cut in thin strips|
|Broccoli florets||1 Cup (16 tbs)|
|Carrots||1 Cup (16 tbs), finely chopped|
|Oyster mushrooms||1 Cup (16 tbs), sliced|
|Onions||1 Cup (16 tbs), thinly sliced|
|Snow peas||1 Cup (16 tbs)|
|Bean sprouts||2 Cup (32 tbs)|
|Hot pepper flakes||1 Teaspoon (Or To Paste)|
1) Cook the fusili al dente for 8 to 10 minutes. Drain, and set aside.
2) In a saucepan, add 1 cup and 2 tablespoons of boil and let boil. Remove the saucepan from flame, add in soya sauce, ginger and garlic. Keep aside.
3) In a large wok, stir-fry beef on high flame until it browns on both sides. Add in broccoli, carrots, mushrooms, onions, snow peas and prepared sauce. Turn down the flame and cook for 5 minutes stirring in between. Add in bean sprouts, pepper, hot pepper flakes along with the fusili and toss well.
4) Cook for another 3 minutes.
5) Serve hot.