Ginger Beef Stir Fry With Roasted Garlic Herb Pasta (pappardelle

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.