Stir-Fry Beef & Spaghetti
Submitted by xxAnnieThraxxx
Soy-marinated beef strips stir-fried with carrots, green beans, and onion, then piled over spaghetti in a glossy ginger-garlic sauce. An easy Asian-Italian fusion dinner the whole family will love.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minWhen East meets West in a skillet, good things happen.
Strips of round steak get a 30-minute soak in soy, sherry, garlic, and ginger. Then they’re seared fast and tossed back with tender-crisp carrots, chunky onions, and green beans in a thick, glossy sauce that clings to every strand of spaghetti underneath.
It’s the kind of weeknight meal that uses pantry staples you probably already have, yet feels like something a little special. A sprinkle of toasted sesame seeds on top seals the deal.
Kitchen Tips
- Round steak is lean, so slice it thin against the grain and don’t overcook. One minute in the skillet is all it needs before it rests
- The cornstarch in the marinade does double duty: tenderizes the beef and thickens the sauce later
- Fusilli or linguine work just as well as spaghetti here. Thicker shapes grab more sauce in every bite
Ingredients
Directions
In a small bowl, blend 1 tablespoon each of the cornstarch and soy sauce, sherry, garlic, ginger and pepper.
Add beef; marinate at room temperature for 30 minutes.
In a small bowl, blend remaining 3 tablespoons cornstarch into water.
Stir in remaining ⅓ cup soy sauce.
Prepare pasta according to package directions; drain.
Add 1 teaspoon oil to pasta, toss to coat.
In a medium skillet, heat 1 tablespoon oil.
Add meat mixture and stir-fry for 1 minute.
Remove meat mixture from heat.
In the same skillet, heat remaining 1 tablespoon oil.
Add carrots and onion and stir-fry until tender-crisp.
Stir in meat, cornstarch mixture and green beans.
Cook, stirring constantly, until mixture is thickened and translucent.
Arrange hot pasta on warm serving platter, and top with meat mixture.
Garnish with sesame seeds, if desired.
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