Wednesday, September 1, 2010

Linguine with Peppery Beef Strips

I have a few of those recipe cards that you get in the mail. They send them in hopes that you will agree to a monthly subscription of them. I will at times save some of them. This recipe is one I saved and made this week.

1 lb lean beef steak
1/2 Tbsp dried oregano
1/2 Tbsp dried basil
2 Tbsp coarsely ground pepper
1 Tbsp olive oil
2 cloves garlic, minced
1/2 cup thinly sliced green onions
1 cup beef broth
1 tablespoon cornstarch*
8 oz linguine
1 cup julienned carrots

Slice steak into 1 4-inch-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 package 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. Servings: 6

* The recipe card left off cornstarch on the ingredients list but not in the directions so I just did a guess on the amount. And it seemed to work good.

- I was out of green onions so I just used some finely grated onion
- I used Top Round Steak - thinly cut
- Added some left over red and orange bell peppers maybe 1/2 of one all together
- Added some red pepper flakes to give it some heat

We liked it and it is something that we would like to have again but I think I would add a little more broth and cornstarch. It soaked in to the pasta quickly. But otherwise it was good. It was a nice change of flavors from traditional stir fry.


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