Stir-Fry Asian Beef and Noodles

1 lb. beef boneless sirloin or round steak, cut into 2x1/4 inch strips

1 tablespoon vegetable oil

1 teaspoon cornstarch

1 teaspoon soy sauce

7 ounces thin spaghetti noodles

1 tablespoon vegetable oil

1 tablespoon finely grated gingerroot

1 clove garlic, finely chopped

1 bag (16 ounce) frozen mixed vegetables (broccoli, cauliflower, carrot works well)

1 tablespoon vegetable oil

¾ cup beef broth

1/4 cup rice vinegar

¼ cup honey

2 tablespoons soy sauce

1 teaspoon sesame oil

4 medium green onions, sliced (use the green and white parts)

1. In a large zip-loc bag, combine beef, 1 tablespoon vegetable oil, cornstarch and 1 teaspoon soy sauce.

2. Seal bag and refrigerate 20 minutes.

3. Bring pot of water to boil. Add spaghetti noodles and cook for 6 minutes or until tender (al dente). Drain.

4. Heat skillet or wok over medium-high heat. Add 1 tablespoon oil.

5. Add gingerroot and garlic. Cook 30 seconds.

6. Add vegetables. Cook until tender-crisp.

7. Remove vegetables from skillet.

Add another tablespoon oil to skillet or wok.

8. Add beef. Stir-fry about 5 minutes, or until brown.

9. Remove meat from skillet.

10. Add broth, vinegar, honey, 2 tablespoons soy sauce and sesame oil to skillet.

11. Stir in noodles and heat to boiling.

12. Cook over medium heat, about 2 minutes, stirring frequently until noodles are tender.

13. Stir in beef, vegetables and green onions. Cook and stir about 2 minutes.