Ingredients
- 6 linguine
- 16 oz loose pack (frozen)
- 1/2 lb beef bottom round (boneless)
- 1/2 c water
- 1 c mushrooms (sliced fresh)
- 1/4 c wine vinegar (red)
- 3 tb olive
- 2 tb butter
- 2 ts onion (minced dried)
- 2 ts cornstarch
- 3/8 ts pepper (ground red)
- some garlic
Grated Parmesan cheese Partially freeze beef, thinly slice across grain into bite-size strips.Combine water, vinegar, onion, pepper and red pepper.Add meat, Mix well.Marinate 15 minutes @ room temperature.Cook pasta according to package directions.Drain;toss with butter.Keep warm. Drain meat,reserving marinade.Stir cornstarch into reserved marinade; set aside.Stir-fry garlic in 2 tbsp. oil for 30 seconds.Add meat;stir fry 3 minutes.Remove.Add remaining oil.Add frozen vegetables;stir-fry 4 minutes.Add mushrooms;stir-fry 1 minute.Stir marinade mixture;add to skillet.Return meat.Cook and stir until bubbly.Cook 2 minutes.Arrange pasta and meat on platter.Sprinkle with cheese.Serves 4.
