Ingredients:
1 lb linguine
1 lb flank steaks, cut across the grain in thin 1/4 inch thick slices
1 tablespoon cornstarch
1 tablespoon dry sherry
1 pinch sugar
1 tablespoon butter
1 teaspoon olive oil
2 cloves garlic, minced
2 chili peppers, whole or split,depending how much heat you want
1 lb white mushrooms, sliced
2 green onions, sliced
2 medium tomatoes, seeded,coarse chop
1 teaspoon dry basil or 3 -4 leaves fresh basil
salt & freshly ground black pepper
Directions:
Start water for linguine according to package instructions.
Pasta should be cooked to the aldente stage.
Combine flank steak, cornstarch, dry sherry, and sugar; set aside.
In large saute pan, heat butter and olive oil, add chili peppers and garlic.
Saute until garlic is soft, not brown.
Add mushrooms and saute for 2 minutes, add beef and saute quickly until meat is light brown, add remaining ingredients, adding 2-3 tablespoons of pasta water.
Season to taste and bring to a simmer.
Drain Linguini and add to skillet, bring back to simmer and serve immediately.
If using fresh basil, garnish each of the serving plates with a sprig of the basil.
Serve with garden salad and crusty rolls.
Servings: 4-6
Time preparation: 0 min.
Time total: 20 min.