Ingredients
- Linguine
- Flank Steak
- Cornstarch
- Dry Sherry
- Sugar
- Butter
- Olive Oil
- Garlic
- Chili Peppers
- White Mushroom
- Green Onions
- Tomatoes
- Dry Basil
- Salt & Freshly Ground Black Pepper
Instructions
- 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