Ginger Beef Stir Fry With Roasted Garlic Herb Pasta (Pappardelle

Ingredients

• 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
• 1/2 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
• 1/4 cup fresh basil, cut in thin strips

Directions

1. 1

   Have all ingredients prepped and ready before beginning to boil pasta water.

2. 2

   Heat beef stock in pan and whisk in cornstarch. Let simmer.

3. 3

   Meanwhile, cook pasta in salted, boiling water until al dente (about 8-10 minutes).

4. 4

   While pasta is cooking, heat oil in stir-fry pan or wok over high heat. Add ginger and garlic and cook on high for 30 seconds. Immediately add beef and cook until half cooked.

5. 5

   Add bell pepper and green onions and cook for 1 minute. Immediately add asparagus and cook for 1 minute more.

6. 6

   Add warmed beef stock to wok and let simmer.

7. 7

   Add drained pasta to wok and mix well. Garnish with fresh basil. Serve immediately.