Asian Beef and Pepper Veggie StirFry w/GF Rice Noodles

Ingredients: Any type of boneless steak, cut into thin strips. Bag (16oz)of frozen stir fry veggies (no packets inside this bag, just veggies). Bag of fresh baby carrots(16oz). One onion, chopped or sliced. Two red and/or orange bell peppers, thinly sliced. Two boxes or about 20 oz. of gluten free spaghetti noodles.

 Sauce:Half bottle of Grandessa-Signature "Garlic Vinaigrette” salad dressing (you could just use 3 crushed garlic cloves and 1/4c cider vinegar). One cup catsup. One half cup brown sugar. Two tbsp corn starch.

Instructions: Prepare noodles according to instructions on the box. Brown the meat in large skillet, drizzled with a little olive oil. Then, add onions. While onions are softening, mix sauce ingredients, in a separate sauce pan on medium heat until thick. Add the sauce to the beef and onion. Add the peppers. Cover and let simmer on low for 30 minutes or until beef is as tender as you like, stirring occasionally to prevent sticking and to allow for even cooking.  In the meantime, steam carrots in separate pan until almost soft, then add the bag of stir fry veggies to the pan and continue to steam all veggies until just done, but not over cooked. When desired tenderness is achieved with the beef, add the steamed veggies, toss into the sauce and serve over cooked noodles.