Orange Szechuan Linguine w/ Beef Strips and Ginger

Orange Szechuan Linguine w/ Beef Strips and Ginger

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Orange Szechuan Linguine w/ Beef Strips and Ginger

¾ lb. Pappardelle's Orange Szechuan Linguine

1 orange, zested and juice

1 tbsp soy sauce

1 tsp cornstarch

1 (one-inch) piece fresh ginger, finely chopped

2 teaspoons sesame oil

1 large carrot, cut into thin strips

2 scallions, thinly sliced

1 lb lean beef round steak, cut into thin strips

 

Place beef strips in a bowl and sprinkle with orange zestand juice. Let marinate for at least 30 minutes.

Drain liquid from beef strips and reserve.

Mix beef strips with soy sauce, cornstarch, ginger andsesame oil

Cook pasta in 6-8 quarts of boiling salted water until aldente (8-10 minutes). Drain pasta and keep warm on a serving platter.

Meanwhile, heat oil in a wok or large frying pan and add thebeef. Stir-fry for 1 minute until lightly colored, then add carrot and stir-fryfor 2-3 minutes more. Stir in scallions and reserved liquid. Then cook,stirring constantly, until boiling and thickened.

Serve beef-vegetable stir-fry immediately on top of pasta.

Noon Cooking - January 3, 2014

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