Beef and Veg "Stroganoff"

A lighter take on the original stroganoff.  Add some mushrooms if you aren't feeding kids.  Got this out of Todays Parent magazine March 2010.

2 tbsp Worcestershire sauce
a couple of dashes hot sauce
4 tsp cornstarch
1 tbsp olive oil
1 lb (500 g) sirloin beef strips
pepper & salt (I didn't use any salt)
1 1/4 cups beef broth
2 tbsp tomato paste
2 cloves garlic, minced
1 tsp dried thyme leaves
1 large carrot, thinly sliced
1 cup frozen peas
3/4 - 1 cup sour cream (or substitute with 0 fat greek yogurt)

• In a small bowl, stir Worcestershire with hot sauce and cornstarch until cornstarch is dissolved.  Set aside.
• Heat oil in a large frying pan over medium high heat.  Season beef with salt and pepper.  Add half the meat and stir fry until cooked through, 3-4 minutes.  Remove to a plate.  Repeat with remaining meat.
• Add broth, tomato paste, garlic and thyme to pan, stirring any brown bits from bottom.  Bring to a boil.  Add carrots and simmer, covered, until nearly tender, about 5 minutes.
• Add peas and Worcestershire mixture.  Stir continuously until boiling and thickened.  Return meat to pan and heat through.  Remove pan from heat and stir in as much sour cream as you'd like.  Serve over extra broad egg noodles.
• Makes 4 servings.