1/4 cup soy sauce
1/2 cup seasoned rice vinegar
2 tablespoons vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 pound sirloin steak, cut into thin strips
2 tablespoons vegetable oil
1 1/2 cup small broccoli florets (fresh or frozen)
1 large onion, cut into wedges
1/2 small red bell pepper, cut into thin strips
1/2 small yellow bell pepper, cut into thin strips
8 ounces fresh mushrooms, sliced
1 cup cold water
2 tablespoons cornstarch
1 teaspoon beef bouillon
1/2 pound spaghetti or linguini, cooked

In a medium bowl, combine first five ingredients. Add beef, cover, and marinate 1 to 24 hours in refrigerator.

In wok or large, deep skillet, heat 2 tablespoons oil. Add beef mixture and broccoli. Stir-fry 2 minutes. Add onion, peppers and mushrooms. Stir-fry until tender.

In a small bowl, blend water, cornstarch, and bouillon. Stir into beef and cook until thickened. Add spaghetti; toss until thoroughly mixed.

Serve immediately.