Linguine with Peppery Beef Strips

Ingredients
1 lb lean beef steak
1/2 Tbsp dried oregano
1/2 Tbsp dried basil
2 Tbsp coarsely ground pepper
1 Tbsp olive oil
2 cloves garlic, minced
1/2 cup thinly sliced green onions
1 cup beef broth
1 tablespoon cornstarch*
8 oz linguine
1 cup julienned carrots

Directions
Slice steak into 1 4-inch-thick slices. Mix oregano, basil, pepper, olive oil, garlic and green onions in a shallow dish. Add steak; toss to coat. Heat water for pasta. Dissolve cornstarch in broth. Cook pasta according to package directions. Meanwhile, heat a large skillet over medium-high heat. Add steak; stir-fry for about 3 minutes. Remove steak. Stir broth mixture into skillet. Boil, stirring continually, for about 1 minute. Return steak to skillet. Add carrots; cook for 5 minutes. Drain pasta and add to skillet; toss with steak and vegetables. Serve immediately. Servings: 6

* The recipe card left off cornstarch on the ingredients list but not in the directions so I just did a guess on the amount. And it seemed to work good.