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 |