Easy Orange Ginger Beef Angel Hair Pasta with Snow Peas
- Combine 1 cup (250 mL) broth and cornstarch in small bowl. Set aside.
- Brown beef strips well in heated oil in large non-stick skillet at medium-high. Add onions. Cook and stir until tender-crisp – about 3 minutes.
- Add remaining broth,juice concentrate,soy sauce and capellini. Reduce heat and simmer until capellini is tender – about 5 minutes,stirring often.
- Stir in reserved broth mixture,snow peas,orange segments and ginger. Simmer until snow peas are tender-crisp – about 3 minutes,stirring occasionally. Serve immediately.
To remove the fibrous string on snow peas,cut or snap off the stem (blossom) end with string attached and pull it away along the side of the pod.
Fresh ginger root adds a stronger,livelier flavour than ground ginger. Peel ginger root and grate with a fine microplane or box grater. This smooth-textured ginger puree easily distributes evenly throughout the dish.
Recipe Made With
CAMPBELL’S® 30% Less Sodium Ready to Use Beef Broth
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