Beef Satay Linguine
Ingredients of Beef Satay Linguine
Frozen concentrated orange juice,thawed 1/2 cup 125 mL Peanut sauce 3 tbsp. 50 mL Rice vinegar 3 tbsp. 50 mL Brown sugar,packed 1 tbsp. 15 mL Soy sauce 1 tbsp 15 mL Ground ginger 1 tsp. 5 mL Garlic powber 1/2 tsp 2 mL Pepper 1/2 tsp. 2 mL Beef top sitlon steak 1 lb. 454 g Water 12 cups 3 L Salt 1 1/2 tsp. 7 mL Linguine 10 oz. 285 g Cooking oil 2 tsp. 10 mL Cooking oil 1 tsp. 5 mL Thinly sliced onion 1 cup 250 mL Thinly sliced red pepper 1 1/2 cups 375 mL Thinly sliced yellow pepper 1 1/2 cups 375 mLHow to Beef Satay Linguine
Combine first 8 ingredients in medium bowl. Cut steak across the grain into thin strips. Add to bowl. Toss to coat. Let stand for 10 minutes. Remove beef from marinade with slotted spoon. Reserve marinade.
Bring water and salt to a boil in Dutch oven. Add pasta. Boil, uncovered, for 9 to 11 minutes, stirring occasionally , until tender but frim. Drain. Return to same pot. Cover to keep warm.
Heat frist amount of cooking oil in large frying pan on mrdium-high. Add beef. Cook for 3 to 5 minutes, stirring occasionally , until no longer pink. Tranfer beef and liquids to small bowl. Cover to keep warm. Reduce heat to medium.
Heat second amount of cookimg oil in same pan. Add onion. Cook for 5 to 10 minutes, stirring often, until onion is softened. Add reserved marinade. Bring to a boil.
Add red and yellow pepper. Cook for 3 to 5 minutes, stirring occasionally, until pepper is almost tender-crisp. Add pasta , beef and juices. Heat and stir for 1 to 2 minutes until coated and heated throuhg. Make about 8 cups (2 L).
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