Categories: Beef, Pasta 
      Yield: 4 servings 
  
    1/2 lb Boneless beef bottom round          2 ts Cornstarch 
    1/2 c  Water                               2 cl Garlic, minced 
    1/4 c  Red wine vinegar                    3 tb Olive or cooking oil 
      2 ts Minced dried onion                  1 pk (16 oz) frozen loose pack 
    1/4 ts Pepper                                   Broccoli, cauliflower and 
    1/8 ts Ground red pepper                        Carrots 
      6 oz Linguine                            1 c  Sliced fresh mushrooms 
      2 tb Butter                                   Grated Parmesan cheese 
  
  Partially freeze beef, thinly slice across grain into bite-size 
  strips.Combine water, vinegar, onion, pepper and red pepper.Add meat, Mix 
  well.Marinate 15 minutes @ room temperature.Cook pasta according to package 
  directions.Drain;toss with butter.Keep warm. Drain meat,reserving 
  marinade.Stir cornstarch into reserved marinade; set aside.Stir-fry garlic 
  in 2 tbsp. oil for 30 seconds.Add meat;stir fry 3 minutes.Remove.Add 
  remaining oil.Add frozen vegetables;stir-fry 4 minutes.Add 
  mushrooms;stir-fry 1 minute.Stir marinade mixture;add to skillet.Return 
  meat.Cook and stir until bubbly.Cook 2 minutes.Arrange pasta and meat on 
  platter.Sprinkle with cheese.Serves 4.