Linguini With Peppery Beef Strips
|Lean beef steak||1 Pound|
|Coarsely ground pepper||To Taste|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Thinly sliced green onions||1⁄2 Cup (8 tbs)|
|Beef broth||1 Cup (16 tbs)|
|Thinly sliced red bell peppers||1 Cup (16 tbs)|
Freeze the steak for about 15 minutes, then cut into 1/4 inch-thick slices.
Combine the oregano, basil, pepper, olive oil, garlic and green onions in a shallow dish; mix well.
Add the steak to the basil mixture and toss to coat.
Cook the linguini using the package directions; drain.
Preheat a large skillet over medium-high heat.
Stir-fry the steak strips for about 3 minutes.
Remove the steak.
Blend the cornstarch and beef broth together; pour the cornstarch mixture into the skillet.
Bring to a boil.
Cook for about 1 minute, stirring constantly.
Return the steak to the skillet and stir in the bell peppers.
Reduce heat to medium-low and cook for about 5 minutes.
Add the cooked, drained linguini to the beef mixture; toss to combine