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1
In small bowl, whisk together broth, peanut butter, soy sauce, cornstarch, sugar, and red pepper flakes.
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2
In 12-inch nonstick skillet, heat 2 teaspoons oil over medium heat.
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3
Add scallions, garlic and ginger and cook, stirring frequently, 5 minutes, or until scallions, are tender.
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4
Add 2 teaspoons oil and bell peppers and cook, stirring frequently 5 minutes, or until crisp-tender.
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5
With slotted spoon, transfer vegetables to plate.
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6
Meanwhile, bring large pot of water to a boil.
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7
Add linguine and cook according to package directions until al dente.
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8
Drain.
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9
Add remaining 2 teaspoons oil and lamb to skillet.
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10
Increase heat to high and cook, stirring constantly, about 3 minutes, or until lightly browned.
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11
Sprinkle with salt.
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12
Return vegetables to pan.
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13
Stir peanut butter mixture, add to pan, and cook, tossing, 2 minutes, or until sauce is lightly thickened and coats back of spoon.
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14
Divide linguine among pasta bowls and top with the lamb and peanut sauce.
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15
Linguine with Beef and Peanut Sauce: Follow directions for lamb recipe, but substitute 1 pound well-trimmed flank steak.
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16
To prepare the flank steak for stir-fry, halve it lengthwise with the grain.
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17
Then cut it across the grain into 1/4-inch-thick strips.
