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    Peppery Beef and Vegetables

    Source of Recipe

    Peppery Beef and Vegetables
    4 servings
    4 ounces Spaghetti
    1/2 cup Water
    1/4 cup Soy Sauce
    2 tsp. Cornstarch
    1/2 tsp Black pepper
    1/8 tsp Ground red pepper
    Nonstick spray coating
    1 clove Garlic minced
    1 cup Fresh or frozen Pea pods, halved crosswise
    1/2 cup chopped Green or Sweet red pepper
    1 cup Fresh Mushrooms, sliced
    1 tbsp Cooking oil
    3/4 pound Lean Boneless Beef, cut into thin bite-size strips.

    Cook spagetti according to package directions. Drain well and keep warm.
    Mean while for sauce, in a small bowl stir together water, soy sauce, cornstarch, pepper and red pepper. Set aside.
    Spray a wok or large skillet with nonstick coating spray. Heat over medium-high heat. Add garlic and stir fy for 30 seconds. Add pea pods and gree or red pepper; stir fry 1 minute. Add mushrooms; stir fry 1 to 2 minutes more or till vegetables are tender. Remove vegetablesa.
    Add oil to wok. Stir fry beef in hot oil 3 to 4 minutes or till done. Push beef to sides of wok. Stir sauce and pour into center of wok. Cook and stir till thickened and bubbly. Return vegetables to wok; cook and stir all ingredients 1 minute. Toss with spagetti.
    Also good with rice, just serve on top of rice.




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