1/2 lb. boneless beef bottom, round roast, OR chuck eye roast
1/2 c. water
1/4 c. red wine vinegar
2 tsp. minced dried onion
1/4 tsp. pepper
1/8 tsp. ground red pepper
6 oz. linguine
2 tbsp. butter
2 tsp. cornstarch
2 cloves minced garlic
3 tbsp. oil
1 (16 oz.) pkg. frozen broccoli and cauliflower
1 c. fresh sliced mushrooms
Grated Parmesan cheese

Slice beef thinly across grain into bite size strips. Combine water, vinegar, onion, pepper and red pepper. Add meat; mix well. Marinate 15 minutes at room temperature. Cook pasta. Drain; toss with butter. Keep warm. Drain meat, reserving the marinade.

Stir cornstarch into reserved marinade and set aside. Stir-fry garlic in oil for 30 seconds, add meat and frozen vegetables and stir-fry for 4 or 5 minutes. Add mushrooms and stir-fry until all vegetables are crisp. Stir in marinade mixture - cook until bubbly and pour over pasta and grated cheese.