This recipe uses the 2nd half of the Lemony Flank Steak recipe (below).
4 oz. fettucine
1 cup beef broth
2 Tbls. soy sauce
1 Tbls. cornstarch
1 tsp. grated ginger root
Pepper, to taste
1 tsp. sesame oil
1 medium summer (yellow) squash, halved lengthwise & sliced
1/8" thick
1 small green pepper, cut into bite-size pieces
1/4 cup sliced green onion
1 clove garlic, minced
Half of Lemony Flank Steak recipe, sliced thinly across grain
1 cup quartered cherry tomatoes
snipped fresh cilantro or parsley
Cook fettucine, drain, and set aside. Meanwhile, for sauce, stir together beef broth, soy sauce, cornstarch, ginger root, & pepper. Set aside. In large nonstick skillet, heat 1/2 tsp sesame oil til hot. Stir-fry the squash, green pepper, onion & garlic about 3 minutes til tender-crisp (cook longer if you like your veggies more tender). Remove veggies from skillet. Add remaining oil to skillet. Stir-fry meat just til heated through. Push meat away from center of skillet. Stir soy sauce mixture & add to center of skillet. Cook & stir til thickened and bubbly. Cook & stir 1 minute more. Add cooked pasta, veggies, & tomatoes to skillet. Toss to coat w/sauce, & heat through. Sprinkle w/cilantro or parsley, if desired.
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