Recipe: Stir-Fry Beef and Spaghetti (with onion, carrots and green beans)

STIR-FRY BEEF AND SPAGHETTI

4 tablespoons cornstarch, divided use
1/3 cup plus 1 tablespoon soy sauce, divided use
1 tablespoon dry sherry (optional)
1 garlic dove, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
3/4 pound boneless beef round steak, cut into thin strips
8 ounces uncooked spaghetti or other long, thin pasta
3 tablespoons vegetable oil, divided use
2 carrots, thinly sliced (or julienne sliced)
1 large onion, cut into chunks
1 (10 ounce) package frozen cut green beans, thawed and drained
Toasted sesame seeds (optional, for garnish)

In small bowl, blend 1 tablespoon cornstarch, 1 tablespoon soy sauce, sherry, garlic, ginger and pepper. Add beef; mix well. Let marinate at room temperature 30 minutes.

In small bowl, blend remaining 3 tablespoons cornstarch with 2 cups
cold water. Stir in remaining 1/3 cup soy sauce; mix well. Set aside.

Cook spaghetti according to package directions; drain. In large bowl, combine spaghetti with 1 tablespoon oil; toss to coat and set aside.

In medium-sized skillet over medium-high heat, heat 1 tablespoon oil. Add meat mixture; stir-fry 1 minute. Remove meat mixture.

In same skillet over medium-high heat, heat remaining 1 tablespoon oil. Add carrots and onion; stir-fry 2 minutes or just until tender-crisp.

Stir in meat, cornstarch mixture and green beans. Cook 2 minutes or until mixture is thick and translucent, stirring constantly.

TO SERVE:
Arrange hot spaghetti on warm serving platter; top with beef mixture and garnish with sesame seeds.

Makes 5 Servings
From: Recipelink.com
Source: Recipe booklet: Woman's Day Pasta Cookbook, Volume III, Number 2, Woman's Day Special Interest Series, November 1993