Peppery Beef Stir-Fry

8 oz uncooked linguine
1 T. cornstarch
1 t. pepper
1/4 t cayenne pepper
1 c water
1/2 cup reduced-sodium soy sauce (I use soy sauce substitute)
1-1/2 lbs boneless beef sirloin steak, cut into thin strips
2 T canola oil
1/2 c julienned green pepper
1/2 c julienned sweet red pepper
3 garlic cloves, minced
2 c fresh or frozen snow peas, thawed and halved
2 c sliced fresh mushrooms

I use soy sauce substitute (homemade recipe) and so the reduced sodium soy sauce is not included in the nutritional information. My substitute is made with sodium free beef broth and spices - 0 calories

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.