Combine all ingredients except beef in a zip bag or bowl, mixing well. Add beef. Close bag, and massage beef to ensure all is covered with marinade. If using a bowl, flip beef in the marinade several times to make sure it’s covered with marinade, then cover bowl with plastic wrap. Place in refrigerator and marinate at least 3 hours, up to 24 hours. Remove from refrigerator 1 hour before cooking.

Combine all ingredients in a bowl. Add hot water a bit at a time until you achieve your desired thickness.

In a stock pot, cook linguini according to package instructions. Drain, reserving ¼ C of starchy water, and keep warm.

In a wok or large skillet, heat 1 T canola or peanut oil on high. When the oil begins to smoke, add a portion of the beef and stir quickly, cooking to medium rare. Do not over-crowd pan or your beef will just steam. Remove from pan to a holding plate. Repeat with remaining beef. When all beef is done, cover holding plate with foil to maintain heat.

Next, add 1 tsp of canola or peanut oil to hot wok and add broccoli. Toss to cook until crisp-tender. When broccoli is done, add beef, linguini and peanut sauce to hot wok. Toss all ingredients until well-coated. If you’d like the sauce a bit looser, add a bit of the pasta water. Serve immediately with a sprinkle of green onions.