Beef (Chicken) Lo Mein

1 lb. lean beef boneless sirloin steak, about ½ inch thick (or chicken strips)

½ lb. snap pea pods

1 cup baby-cut carrots, cut lengthwise into ¼-inch sticks

1 9-oz. package refrigerated linguine

2 t. cornstarch

1 t. sugar

2 t. cold water

1/3 c. broth

1 T. soy sauce

4 cloves garlic, finely chopped

2 t. finely chopped gingerroot

½ c. thinly sliced red onion

Directions:

Remove fat from beef.

Cut beef into thin strips.

Heat 2 quarts water to boiling in 3-quart saucepan.

Add peapods, carrots, and linguine.

Heat to boiling.

Boil 2-3 minutes or just until linguine is tender.

Drain.

Mix cornstarch, sugar, and cold water.

Mix broth, soy sauce, garlic and gingerroot.

Stir in cornstarch mixture.

Spray 12-inch nonstick skillet with cooking spray.

Heat over medium-high heat.

Add beef and onion.

Stir-fry about 4 minutes or until meat is no longer pink.

Stir in the broth mixture.

Stir in linguine mixture.

Cook 2 minutes, stirring occasionally.

Yield: 4 servings