Peppery Beef Stir-Fry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
8 oz uncooked linguine1 T. cornstarch1 t. pepper1/4 t cayenne pepper1 c water1/2 cup reduced-sodium soy sauce (I use soy sauce substitute)1-1/2 lbs boneless beef sirloin steak, cut into thin strips2 T canola oil1/2 c julienned green pepper1/2 c julienned sweet red pepper3 garlic cloves, minced2 c fresh or frozen snow peas, thawed and halved2 c sliced fresh mushrooms
Cook linguine according to package directions; drain. In a small bowl, combine the cornstarch,
pepper, and cayenne. Stir in water and soy sauce until smooth; set aside. In a large nonstick
skillet or wok, stir-fry beef in hot oil for 4-5 minutes or until no longer pink. Using a slotted
spoon, remove meat and set aside. Add the peppers and garlic; stir-fry for 1 minute. Add the snow
peas and mushrooms; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Stir soy sauce
mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until
thickened. Stir in beef and linguine; heat through.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BEINHAVE.
pepper, and cayenne. Stir in water and soy sauce until smooth; set aside. In a large nonstick
skillet or wok, stir-fry beef in hot oil for 4-5 minutes or until no longer pink. Using a slotted
spoon, remove meat and set aside. Add the peppers and garlic; stir-fry for 1 minute. Add the snow
peas and mushrooms; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Stir soy sauce
mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until
thickened. Stir in beef and linguine; heat through.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user BEINHAVE.
Nutritional Info Amount Per Serving
- Calories: 432.1
- Total Fat: 14.6 g
- Cholesterol: 100.9 mg
- Sodium: 77.9 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 2.7 g
- Protein: 40.9 g
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