Ingredients
-
3 carrots
-
1 green pepper
-
1/2 teaspoon pepper
-
2 tablespoons vegetable oil
-
1 onion, diced
-
3/4 cup beef stock
-
1 garlic clove
-
1 tablespoon orange zest, grated
-
1/4 cup orange juice
-
1 tablespoon cornstarch
-
1/2 teaspoon hot pepper sauce
-
1/4 cup fresh parsley, chopped
-
8 ounces linguine
-
1 lb sirloin steak, thinly sliced
Instructions
- Peel and julienne carrots.
- Slice green peppers.
- In wok or large skillet, heat 1 tbsp oil over high heat stir fry steak in batches, until browned but still pink inside about 2-3 minutes.
- Transfer to plate.
- In wok heat 1 tbsp oil over medium heat stir fry onion and garlic for 2 minutes.
- Add carrots and green pepper, stir fry for 3 minutes or until tender.
- Whisk together beef stock, orange zest, and orange juice, cornstarch, hot pepper sauce add to work and bring to boil.
- Return steak and any accumulated juices to wok along with parsley.
- Meanwhile in a large pot of boiling salted water cook linguine until tender 6-8 minutes.
- Drain and add to wok.
- Toss to coat well.