Ginger Beef Stir Fry With Roasted Garlic Herb Pasta (Pappardelle |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Pappardelle's Pasta offers unique flavors of pasta, oils and sauces. I found one of their stands at a local Saturday market. To find a location near you or to order online, go to . I haven't tried this recipe yet, but have used this pasta to make spaghetti (soooo yummy!). Hope you enjoy the recipe, because I can't wait to try it! Ingredients:
1 lb roasted garlic herb fettuccine (pappardelle's) |
2 cups beef stock |
3 tablespoons cornstarch, dissolved in some stock |
1 tablespoon canola oil |
4 tablespoons gingerroot, minced |
8 garlic cloves, minced |
1/2 lb beef round steak, cut in strips |
1 red bell pepper, cut in strips |
1 bunch green onion, chopped |
1 lb asparagus, blanched and chopped |
1/4 cup fresh basil, cut in thin strips |
Directions:
1. Have all ingredients prepped and ready before beginning to boil pasta water.
2. Heat beef stock in pan and whisk in cornstarch. Let simmer.
3. Meanwhile, cook pasta in salted, boiling water until al dente (about 8-10 minutes).
4. While pasta is cooking, heat oil in stir-fry pan or wok over high heat. Add ginger and garlic and cook on high for 30 seconds. Immediately add beef and cook until half cooked.
5. Add bell pepper and green onions and cook for 1 minute. Immediately add asparagus and cook for 1 minute more.
6. Add warmed beef stock to wok and let simmer.
7. Add drained pasta to wok and mix well. Garnish with fresh basil. Serve immediately.
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