Linguine with Peppery Beef Strips

-Christine B.

I like to make this dish from leftover sirloin steak I'd grilled earlier in the week.

Tip: this recipe calls for 1 c. beef broth. If you use canned broth, and need to store your leftover broth for the long term, place remaining broth in a Ziploc sandwich bag and store in your freezer. This also works well for when a recipe calls for only the whites or yolks of the egg, simply freeze the unused portion.

Ingredients:
1 pound lean beef steak
1/2 tsp. dried oregano
1/2 tsp. dried basil
2 tsp. coarsely ground pepper (or if you only have regular pepper on hand, use 1 1/2 tsp)
3 tbs. olive oil
2 cloves garlic, minced
1/2 c. thinly sliced green onion
1 tbs. cornstarch
1 c. beef broth
8 oz linguine
1 c. julienned carrots (to save time, buy the "matchstick" carrots in your grocer's produce case)
optional: 1 c. green pepper, seeded and sliced thin; 8 oz sliced mushrooms

Directions:
Slice steak into 1/4-inch-thick slices. Mix oregano, basil, pepper, olive oil, garlic and green onions in a shallow dish. Add steak; toss to coat. Heat water for pasta.

Dissolve cornstarch in broth. Cook pasta according to package directions. Meanwhile, heat a large skillet over medium-high heat. Add steak; stir fry for about 3 minutes.

Remove steak. Stir broth mixture into skillet. Boil, stirring continually, for about 1 minute. Return steak to skillet. Add carrots and optional items, if desired; cook for 5 minutes.

Drain pasta and add to skillet; toss with steak and vegetables. Serve immediately.

Chad liked this dish with some red pepper flakes. I personally think the black pepper added enough heat on its own. Joe (my 7-year-old) likes to add Parmesan cheese to his.