Ginger Beef Stir Fry With Roasted Garlic Herb Pasta (Pappardelle

• 1 lb roasted garlic herb fettuccine (Pappardelle's)
• 2 cups beef stock
• 3 tablespoons cornstarch, dissolved in some stock
• 1 tablespoon canola oil
• 4 tablespoons gingerroot, minced
• 8 garlic cloves, minced
• 12 lb beef round steak, cut in strips
• 1 red bell pepper, cut in strips
• 1 bunch green onion, chopped
• 1 lb asparagus, blanched and chopped
• 14 cup fresh basil, cut in thin strips

1. Have all ingredients prepped and ready before beginning to boil pasta water.
2. Heat beef stock in pan and whisk in cornstarch.
3. Let simmer.
4. Meanwhile, cook pasta in salted, boiling water until al dente (about 8-10 minutes).
5. While pasta is cooking, heat oil in stir-fry pan or wok over high heat.
6. Add ginger and garlic and cook on high for 30 seconds.
7. Immediately add beef and cook until half cooked.
8. Add bell pepper and green onions and cook for 1 minute.
9. Immediately add asparagus and cook for 1 minute more.
10. Add warmed beef stock to wok and let simmer.
11. Add drained pasta to wok and mix well.
12. Garnish with fresh basil.
13. Serve immediately.

garlic, beef stock, cornstarch, canola oil, gingerroot, garlic, beef round steak, red bell pepper, green onion, fresh basil

Taken from www.food.com/recipe/ginger-beef-stir-fry-with-roasted-garlic-herb-pasta-pappardelle-387115 (may not work)