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Stir-Fry Beef and Spaghetti

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Ingredients:

8 oz. Spaghetti, Fusilli or Linguine, uncooked
4 tbsp. cornstarch, divided
1/3 cup plus 1 tbsp. soy sauce
1 tbsp. dry sherry (optional)
1 clove garlic, minced
1/2 tsp. ground ginger
1/4 tsp. pepper
12 oz. boneless beef round steak, cut into thin strips
2 cups cold water
2 1/2 tbsp. vegetable oil, divided
2 medium carrots, thinly sliced (1 cup)
1 large onion, cut into chunks (2 cups)
1 10-oz. package frozen cut green beans, thawed and drained
Toasted sesame seeds (optional)

Directions

In a small bowl, blend 1 tablespoon each of the cornstarch and soy sauce, sherry, garlic, ginger and pepper. Add beef; marinate for 30 minutes in the refrigerator. In a small bowl, blend remaining 3 tablespoons cornstarch into water. Stir in remaining 1/3 cup soy sauce.

Prepare pasta according to package directions; drain. Add 1 teaspoon oil to pasta, toss to coat. In a medium skillet, heat 1 tablespoon oil. Add meat mixture and stir-fry for 1 minute. Remove meat mixture from heat. In the same skillet, heat remaining 1 tablespoon oil.

Add carrots and onion and stir-fry until tender-crisp. Stir in meat, cornstarch mixture and green beans. Cook, stirring constantly, until mixture is thickened and translucent. Arrange hot pasta on warm serving platter, and top with meat mixture. Serves 6