Asian Beef And Noodle Bowls

Ingredients

• 8 ounces linguine
• 3 garlic cloves, chopped
• 1/2 teaspoon crushed red pepper flakes
• 2 (14 1/4-ounce) cans low-salt beef broth
• 1/4 cup soy sauce
• 3 tablespoons sherry
• 1 tablespoon brown sugar
• 2 teaspoons peanut oil
• 2 cups button mushrooms, sliced
• 1 cup carrots, thinly sliced
• 1 red pepper, cut in matchstick sized pieces
• 1/2 pound beef tenderloin, thinly sliced
• 3/4 cup diagonally cut green onions
• Serves 5

Directions

1. Cook the linguine according to package directions; drain. Place in a large serving bowl and cover with foil.
2. Place garlic, red pepper flakes, broth, soy sauce, sherry, and brown sugar in a large saucepan. Bring to a boil and reduce heat and simmer 5 minutes.
3. Heat a large saute pan to medium high heat and add the peanut oil. Add mushrooms, carrots and red peppers and saut� for 4 - 5 minutes. Stir in soy sauce and broth mixture and bring to a simmer. Stir in the beef and cook for about 1 minute or until beef just begins to lose its pink color.
4. Pour over the noodles and toss to combine.
5. Top with green onions and serve immediately.