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Bring a large pot of water to a boil. Cook pasta according to package directions.
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Cut beef into strips.
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Heat oil in a large non-stick skillet set over high heat. Add beef and cook for 2–3 minutes until browned, stirring occasionally.
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Reduce heat to medium and add frozen vegetables, herbs, soy sauce and Worcestershire sauce. Continue cooking for 5 minutes, stirring occasionally.
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Whisk together cornstarch and 60 mL (¼ cup) broth in a small bowl.
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Pour remaining broth (425 mL/1 ¾ cups) into skillet and bring to a boil over high heat.
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Pour broth and cornstarch mixture into skillet and simmer for 1–2 minutes or until sauce thickens, stirring continuously. Reduce heat to low.
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Drain pasta and transfer to skillet. Mix well to combine and serve.
Keeps for 4 days in the refrigerator or 3 months in the freezer.
Note:
If you take advantage of discounts on frozen fondue beef instead of buying it fresh, you can save more than 50%. Plus, it’ll keep in the freezer for several months, so make sure to stock up!
From the book Petit prix by Geneviève O’Gleman in collaboration with Les Éditions de l’Homme