1. Have all ingredients prepped and ready before beginning to boil pasta water. 2. Heat beef stock in pan and whisk in cornstarch. Let simmer. 3. Meanwhile, cook pasta in salted, boiling water until al dente (about 8-10 minutes). 4. While pasta is cooking, heat oil in stir-fry pan or wok over high heat. Add ginger and garlic and cook on high for 30 seconds. Immediately add beef and cook until half cooked. 5. Add bell pepper and green onions and cook for 1 minute. Immediately add asparagus and cook for 1 minute more. 6. Add warmed beef stock to wok and let simmer. 7. Add drained pasta to wok and mix well. Garnish with fresh basil. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
