Beef and Noodle Stir-Fry
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INGREDIENTS 1/4 cup sherry
1-1/2 tablespoons reduced-sodium soy sauce
1 teaspoon grated, peeled fresh gingerroot
1 large garlic clove, minced
1 teaspoon Oriental dark sesame oil
1/4 to 1/2 teaspoon crushed red pepper
1 boneless beef top sirloin steak, cut 1-inch thick, sliced thin (1-pound)
2 teaspoons corn starch
2 cups cooked linguine or ramen noodles
Snow peas, optional
1/4 cup sliced green onion topsIn a self-sealing bag, combine sherry, soy sauce, gingerroot, garlic, sesame oil and crushed pepper. Add steak to bag; close bag securely and marinate 15 minutes. Pour off marinade and set aside. Reserve marinade.
Heat a large, nonstick skillet over medium heat for 5 minutes. Add steak; stir-fry 3 to 5 minutes, or until browned. Remove steak; keep warm.
Add reserved marinade and 1/4 cup water to the skillet. Bring to a boil, stirring constantly for 3 minutes. In a cup, stir cornstarch into 1 tablespoon water; stir into skillet. Cook 1 minute.
Stir in linguine and snow peas; return beef to skillet and heat through.
To serve, spoon mixture onto platter; sprinkle with green onion tops.
Makes 4 servings