Stir-Fried Beef and Vegetables With Linguine

From my Betty Crocker One-Dish Main Meals cookbook. If you don't have linguine on hand, spaghetti works just as well.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 6  ounces  uncooked linguine, broken into 3-inch pieces
• 1  lb beef top round steak
• 1  teaspoon cornstarch
• 3⁄4 cup cold water
• 1⁄4 cup soy sauce
• 1  tablespoon cornstarch
• 1  tablespoon  packed brown sugar
• 2  teaspoons white vinegar
• 1  teaspoon  sesame oil
• 1⁄4 teaspoon pepper
• 1  tablespoon  vegetable oil
• 2  cups broccoli florets, and stems cut into bite-size pieces
• 1  cup  sliced mushrooms
• 1  red bell peppers or 1  yellow bell pepper, cut into bite-size strips
• 1⁄4 cup  sliced green onion (2 to 3 medium)

Directions

1. Cook linguine as directed on package; drain. Meanwhile trim fat from beef steak. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (For ease in cutting, partially freeze beef about 1 1/2 hours.) Toss beef and 1 teaspoon cornstarch. Mix water, soy sauce, 1 tablespoon cornstarch, the brown sugar, vinegar, sesame oil and pepper.
2. Heat wok or 12-inch skillet until very hot, Add 1 tablespoon vegetable oil to wok; rotate wok to coat side. Add beef and gingerroot; stir-fry about 3 minutes or until beef is brown. Remove beef mixture from wok.
3. Add 1 tablespoon vegetable oil to wok; rotate wok to coat side. Addd broccoli, mushrooms, bell pepper, and onions; stir-fry about 4 minutes or until vegetables are crisp-tender. Stir in soy sauce mixture. Cook and stir about 1 minute or until thickened. Stir in beef mixture and linguine. Heat through. 4 servings.