Beef Noodle Stir Fry

For the sauce/marinade:
• 2/3 c. reduced-sodium soy sauce
• 2/3 c. beef broth
• 2 Tbsp. brown sugar
• 4 cloves garlic, minced
• 2 tsp. minced ginger
• 1 tsp. cornstarch
For the stir fry:
• 1 lb. boneless beef sirloin steak, sliced thin
• 1 lb. linguini noodles
• 4 tsp canola oil, divided
• 1 red bell pepper, sliced thin
• 1 onion, sliced thin
• 2 carrots, sliced into match-sticks
• 2 c. broccoli florets
• 1-2 c. cabbage, shredded

• Combine soy sauce, broth, brown sugar, garlic, and ginger in a small mixing bowl. Place half of the mixture in a gallon-sized Ziploc bag, add sliced beef, seal (pressing as much air out as you can), and refrigerate for at least 2 hours.
• Add cornstarch to remaining mixture in bowl and stir until smooth, cover and refrigerate until ready to use.
• Prepare linguini noodles according to package directions.
• While noodles are cooking, heat 2 tsp. oil in a large skillet over medium-high heat and add steak slices-- discarding excess marinade. Stir-fry until just browned, remove steak from skillet and set aside.
• Add remaining oil to the same skillet and stir-fry peppers, onion, carrots, and broccoli until onions become clear and soft. Add cabbage and beef to the skillet and cook until cabbage becomes soft.
• When noodles are done cooking, drain and toss with beef/vegetable mixture, adding the reserved sauce mixture. Toss until noodles are coated in sauce. Top with sesame seeds and serve immediately.