Found this one tucked away in my recipe book. I filched it from the Toronto Star years ago. It’s a quick and easy one – and best of all – everyone likes it – kids included!
Ingredients:
1/4 c. soy sauce
1 T Asian sesame oil
1 – 1/4 lb (600g) beef stir fry strips
2 T. Dijon mustard
1 T vegetable oil
3 c. assorted mushrooms, sliced (I used white)
1/4 lb. sugar snap peas (trimmed) or snow peas (cook for less time – I’ve used both and either is good)
3/4 lb. linguine
salt and pepper to taste
3-4 sliced green onions
Blend soy sauce and sesame oil in medium bowl or ziplock bag and add beef strips – turn to coat. Marinate for one hour (in a pinch – I’ve just left them for the time it takes to prep the rest of the meal and cook the pasta and it’s just as good).
Cook linguine in a large pot of boiling water until tender but firm. Drain and reserve. While pasta cooks, heat 1 t. vegetable oil in large non-stick pan or wok over medium-high heat. Remove beef strips from the bowl using a slotted spoon and add to wok. Reserve the marinade. Stir fry for about 4 minutes until beef is browned and medium-rare. While cooking, stir mustard into marinade. Then remove meat and juices and place in a medium bowl.
Add 2 t. vegetable oil to the wok and stir fry the mushrooms and peas until tender crisp, about 3 minutes (even less if using snow peas). Stir in meat, juices and marinade mixture and then remove from heat. Add linguine and toss well. Season with salt and pepper and serve sprinkled with green onions.
It makes 4 hearty servings – there was enough to serve the five of us with a bit left over.