Asian Beef Noodle Bowl

8 oz whole wheat linguine

1.25 lb sirloin sandwich steaks, cut into 1/4 inch strips

2 TBS olive oil

2 cloves garlic, minced
2 TBS fresh ginger, peeled & minced
1 TBS reduced sodium Soy Sauce
2 TBS sesame seeds

8 oz fresh snow peas
1 c. carrots cut into matchsticks
1 small red bell pepper, cut into 1/4 inch strips
1 medium onion, quartered & sliced thin

1 TBS reduced sodium Soy Sauce
1 TBS Toasted Sesame Oil
1 TBS Mirin (sweetened rice wine)
2/3 c. beef broth mixed with 1 TBS cornstarch

In large sauce pan, heat 3 quarts water to a gentle boil. As beef cooks, add pasta to boiling water & cook until al dente, about 10 minutes. Do not overcook. Drain well, rinse with cold water, & drain again.

In a large skillet or Dutch oven, heat olive oil for 2 minutes. Add steak strips & cook until no longer pink. Add garlic, ginger, 1 TBS Soy Sauce & sesame seeds, stirring to coat. Cook 3 minutes more, stirring often.

Add all vegetables to the beef mixture; stir fry until vegetable are crisp tender. Add remaining Soy Sauce, Toasted Sesame Oil, Mirin & broth/cornstarch mixture. Stir to combine. Cook an additional 5 minutes.

Gently stir in cooked, drained pasta. Cook an additional minute.

Serve in rice/noodle bowls.