The recipe doesn't call for red pepper, but I did add chopped red pepper just to give it a bit of color.
Linguine with Peppery Beef Strips
1 lb lean beef steak
1/2 Tbsp dried oregano
1/2 Tbsp dried basil
2 Tbsp coarsely ground pepper
1 Tbsp olive oil
2 cloves garlic, minced
1/2 cup thinly sliced green onions
1 cup beef broth 8 oz linguine
1 cup julienned carrots Slice steak into
1 4-inch-thick slices.
Mix oregano, basil, pepper, olive oil, garlic and green onions in a shallow dish. Add steak; toss to coat. Heat water for pasta.
Dissolve cornstarch in broth.
Cook pasta according to package directions. Meanwhile, heat a large skillet over medium-high heat. Add steak; stir-fry for about 3 minutes. Remove steak.
Stir broth mixture into skillet. Boil, stirring continually, for about 1 minute. Return steak to skillet. Add carrots; cook for 5 minutes. Drain pasta and add to skillet; toss with steak and vegetables.
Serve immediately.
