Ingredients

The following ingredients have 4 Servings
  • 2/3 cup reduced-sodium soy sauce
  • 2/3 cup beef broth
  • 2 tablespoons brown sugar
  • 4 cloves garlic (minced)
  • 2 teaspoons minced ginger
  • 1 teaspoon cornstarch
  • 16 ounces boneless beef sirloin steak (sliced thin)
  • 16 ounces linguini noodles
  • 4 teaspoons canola oil (divided)
  • 1 red bell pepper (sliced thin)
  • 1 onion (sliced thin)
  • 2 carrots (sliced into match-sticks)
  • 2 cups broccoli florets
  • 2 cups cabbage (shredded)
  • sesame seeds (to taste (optional))
  • red pepper flakes (to taste (optional))

Instruction

  • Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl. Place half of the mixture in a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can), and refrigerate for at least 2 hours.
  • Add cornstarch to remaining mixture in bowl and stir until smooth, cover and refrigerate until ready to use.
  • Prepare linguini noodles according to package directions. While noodles are cooking, heat 2 teaspoons oil in a large skillet over medium-high heat and add steak slices, discarding excess marinade. Stir-fry until just browned, remove steak from skillet and set aside.
  • Add remaining oil to the same skillet and stir-fry peppers, onion, carrots, and broccoli until onions become clear and soft. Add cabbage and beef to the skillet and cook until cabbage becomes soft.
  • When noodles are done cooking, drain and toss with beef/vegetable mixture, adding the reserved sauce mixture. Toss until noodles are coated in sauce. Top with sesame seeds and/or red pepper flakes (optional) and serve immediately.