8 ounces linguine
3 garlic cloves, chopped
1/2 teaspoon crushed red pepper flakes
2 (14 1/4-ounce) cans low-salt beef broth
1/4 cup soy sauce
3 tablespoons sherry
1 tablespoon brown sugar
2 teaspoons peanut oil
2 cups button mushrooms, sliced
1 cup carrots, thinly sliced
1 red pepper, cut in matchstick sized pieces
1/2 pound beef tenderloin, thinly sliced
3/4 cup diagonally cut green onions

Cook the linguine according to package directions; drain. Place in a large serving bowl and cover with foil.

Place garlic, red pepper flakes, broth, soy sauce, sherry, and brown sugar in a large saucepan. Bring to a boil and reduce heat and simmer 5 minutes.

Heat a large saute pan to medium high heat and add the peanut oil. Add mushrooms, carrots and red peppers and sauté for 4 - 5 minutes. Stir in soy sauce and broth mixture and bring to a simmer. Stir in the beef and cook for about 1 minute or until beef just begins to lose its pink color. Pour over the noodles and toss to combine. Top with green onions and serve immediately.

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