1/2 lb Boneless beef bottom round

    1/2 c  Water

    1/4 c  Red wine vinegar

      2 ts Minced dried onion

    1/4 ts Pepper

    1/8 ts Ground red pepper

      6 oz Linguine

      2 tb Butter

      2 ts Cornstarch

      2 cl Garlic, minced

      3 tb Olive or cooking oil

      1 pk (16 oz) frozen loose pack

           Broccoli, cauliflower and
           Carrots
      1 c  Sliced fresh mushrooms

           Grated Parmesan cheese
  Partially freeze beef, thinly slice across grain into bite-size
  strips.Combine water, vinegar, onion, pepper and red pepper.Add meat, Mix
  well.Marinate 15 minutes @ room temperature.Cook pasta according to package
  directions.Drain;toss with butter.Keep warm. Drain meat,reserving
  marinade.Stir cornstarch into reserved marinade; set aside.Stir-fry garlic
  in 2 tbsp. oil for 30 seconds.Add meat;stir fry 3 minutes.Remove.Add
  remaining oil.Add frozen vegetables;stir-fry 4 minutes.Add
  mushrooms;stir-fry 1 minute.Stir marinade mixture;add to skillet.Return
  meat.Cook and stir until bubbly.Cook 2 minutes.Arrange pasta and meat on
  platter.Sprinkle with cheese.Serves 4.