2 tbsp. soy sauce
1 tbsp. oil
1 sm. garlic clove, minced
1/8 tsp. ginger
1 lb. boneless beef sirloin steak, trimmed, cut into thin strips
2 tbsp. oil
1 1/2 c. sm. fresh broccoli florets
1 med. onion, cut into wedges
1/2 med. red bell pepper, cut into strips
1/2 med. yellow bell pepper, cut into strips
1 (6 oz.) jar Green Giant whole mushrooms, drained
1 c. cold water
1 tbsp. cornstarch
1 tsp. beef-flavor instant bouillon
1/2 tsp. salt, if desired
1/2 of a (1 lb.) pkg. Creamette spaghetti, uncooked
Soy sauce, if desired

In medium bowl, combine soy sauce, 1 tablespoon oil, garlic and ginger. Add beef strips; toss well to coat. Cover; marinate 30 to 60 minutes.

In medium skillet, heat 2 tablespoons oil. Add beef mixture and broccoli; stir-fry 2 minutes. Add onion, pepper strips and mushrooms. Stir-fry until vegetables are crisp-tender. Blend water, cornstarch, bouillon and salt. Stir into beef mixture. Cook until thickened and translucent. Keep warm.

Prepare Creamette spaghetti according to package directions; drain. Add beef mixture; toss to mix. Arrange on serving platter. Season with soy sauce, if desired. Refrigerate leftovers. 4 to 6 servings.