1 lb. Beef steak
8 ounces Linguine
1 cup carrots slices
1 cup red pepper slices
1 cup Beef broth
½ cup sliced Green Onions
1 tablespoon Fresh Basil
1 1/2 teaspoons ground Pepper
1 tablespoon Olive Oil Orégano Cucharitas
1 tablespoon Olive Oil Garlic Cucharitas
1 tablespoon Cornstarch
Slice steak into ¼ inch thick slices. Mix Olive Oil Orégano, Olive Oil Garlic, Basil, pepper, and green onions in a shallow dish. Add steak: toss to coat. Heat water for pasta.
Dissolve cornstarch in broth. Cook pasta according to package directions. Meanwhile, heat a large skillet over medium-high heat. Add steak stir-fry for about 4 minutes.
Remove steak. Stir broth mixture into skillet. Boil, stirring continually, for about 1 minute. Return steak to skillet. Add carrots, cook for 6 minutes.
Drain pasta and add to skillet; toss with steak and vegetables. Serve immediately.