1/4 cup soy sauce
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil
1/2 teaspoons garlic powder
1/2 teaspoon ground ginger
1 pound sirloin steak, cut in thin strips
2 tablespoons vegetable oil
1-1/2 cups small broccoli flowerets (fresh or frozen)
1 large onion, cut into wedges
1/2 small red bell pepper, cut in thin strips
1/2 small yellow bell pepper, cut in thin strips
8 ounces fresh mushrooms, sliced
1 cup cold water
2 tablespoons cornstarch
1 teaspoon beef base or bouillon
1/2 pound spaghetti or linguine, cooked
In a medium bowl, combine first five ingredients. Add beef, cover, and marinate 1 to 24 hours in refrigerator.
In a wok or large, deep skillet, heat 2 tablespoons oil. Add beef mixture and broccoli. Stir-fry 2 minutes. Add onion, peppers, and mushrooms. Stir-fry until tender.
In a small bowl, blend water, cornstarch, and bouillon. Stir into beef and cook until thickened. Add cooked spaghetti; toss until thoroughly mixed. Serve immediately.
Makes 4 to 6 servings.