Prep 10 mins
Cook 20 mins
- 2 tablespoons cornstarch
- 1⁄4 cup soy sauce
- 1 1⁄2 cups beef broth
- 2 tablespoons scotch
- 1 tablespoon sugar
- 1 teaspoon sesame oil (toasted)
- 3 tablespoons vegetable oil
- 1 lb boneless sirloin, cut into 1/4-inch strips
- 2 red bell peppers, cut into julienne strips
- 2 large garlic cloves, minced
- 2 tablespoons minced peeled fresh gingerroot
- 6 scallions, sliced thin diagonally
- 1 teaspoon hot red pepper flakes
- 1 lb penne
- In a bowl whisk together the cornstarch, the soy sauce, the broth, the Scotch, the sugar, and the sesame oil. In a large heavy skillet or a wok heat 1 tablespoon of the vegetable oil over high heat until it just begins to smoke and in it stir-fry the beef, patted dry, in 2 batches, for 30 seconds, or until it is browned but still pink within, transferring it with a slotted spoon as it browns to a bowl.
- In the skillet heat 1 tablespoon of the remaining vegetable oil over moderately high heat until it is hot but not smoking, in it stir-fry the bell peppers for 2 minutes, or until they are crisp-tender, and transfer them to the bowl with the beef.
- In the remaining 1 tablespoon vegetable oil stir-fry the garlic and the gingerroot over moderately high heat for 30 seconds, stir the cornstarch mixture, and add it to the skillet.
- Cook the sauce, stirring, until it is thickened and stir in the beef mixture, the scallions, the red pepper flakes, and salt to taste.
- In a kettle of boiling salted water boil the penne until it is al dente, drain it well, and in a large bowl toss it with the beef mixture.