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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 lb linguine |
1 lb flank steak, cut across the grain in thin 1/4 inch thick slices |
1 tablespoon cornstarch |
1 tablespoon dry sherry |
1 pinch sugar |
1 tablespoon butter |
1 teaspoon olive oil |
2 cloves garlic, minced |
2 chili peppers, whole or split,depending how much heat you want |
1 lb white mushroom, sliced |
2 green onions, sliced |
2 medium tomatoes, seeded,coarse chop |
1 teaspoon dry basil or 3 -4 leaves fresh basil |
salt & freshly ground black pepper |
Directions:
1. Start water for linguine according to package instructions.
2. Pasta should be cooked to the aldente stage.
3. Combine flank steak, cornstarch, dry sherry, and sugar; set aside.
4. In large saute pan, heat butter and olive oil, add chili peppers and garlic.
5. Saute until garlic is soft, not brown.
6. Add mushrooms and saute for 2 minutes, add beef and saute quickly until meat is light brown, add remaining ingredients, adding 2-3 tablespoons of pasta water.
7. Season to taste and bring to a simmer.
8. Drain Linguini and add to skillet, bring back to simmer and serve immediately.
9. If using fresh basil, garnish each of the serving plates with a sprig of the basil.
10. Serve with garden salad and crusty rolls.
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