Penne with Sirloin Steak, Snap Peas and Red Bell Peppers

Penne with Sirloin Steak, Snap Peas and Red Bell Peppers

 


Ingredients:  
2 tablespoons cornstarch
1/4 cup reduced sodium soy sauce
1 1/2 cups beef broth
2 tablespoons Scotch
1 tablespoon sugar
1 teaspoon sesame oil
3 tablespoons vegetable oil, divided
1 pound sirloin steak, cut into 1/4-inch strips
1 red bell pepper, cut into julienne strips
1 cup baby sugar snap peas
6 scallions, cut diagonally
4 garlic cloves, minced
4 tablespoons minced peeled fresh gingerroot
1/2 teaspoon hot red pepper flakes, or to your desire
16 ounces Dakota Growers Penne Rigate
  Directions In a medium bowl, whish together cornstarch, soy sauce, beef broth, Scotch, sugar and sesame oil. In a large skillet or wok over high heat, heat 1 tablespoon oil and stir-fry beef for 30 seconds, or until brown, but pink in the middle. Transfer beef into a bowl. In the same skillet, heat 1 tablespoon oil over medium-high heat and stir fry vegetables for 2 minutes, or until tender-crisp. Transfer into the bowl with beef. Add 1 tablespoon oil to skillet and stir-fry garlic, ginger and red pepper flakes over medium-high heat for 30 seconds. Add cornstarch mixture and cook until thickened, stirring constantly. Add beef and vegeables. Cook pasta according to package directions, drain well. Toss pasta with stir-fry and serve. Servings 6