Peppery Beef and Vegetables
Source of Recipe
12oz lean boneless beef, trimmed of separable fat
4oz packaged dried linguini, broken into 3-inch pieces
1/4 cup low-sodium soy sauce
2 tsp. cornstarch
1/2 tsp. coarsely ground 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 coarsely chopped green or red sweet pepper
1 cup sliced fresh mushrooms
1 tbsp. cooking oil
1. Partially freeze meat about 30 minutes. Thinly slice meat across grain into bite-size strips. Set aside.
Cook linguini according to package directions, except omit any oil and salt. Drain well; keep warm.
Meanwhile, for sauce, in a bowl stir together soy sauce, cornstarch, coarsely ground pepper, ground red pepper, and 1/2 cup water. Setaside.
Spray an unheated wok or large skillet with nonstick coating. Preheat over medium-high heat. Add garlic; stir-fry for 30 seconds. Add pea pods and sweet pepper; stir-fry for 1 minute. Add mushrooms; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.
Add oil to wok. Stir-fry beef in hot oil for 2 to 3 minutes or to desired doneness. Push beef to side of wok. Stir sauce and pour into the center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok; cook and stir for 2 minutes more. Toss with linguini.
Makes 4 servings.
Nutrition facts per serving:302 calories, 8g total fat (2g saturated fat), 54mg cholesterol, 571mg sodium, 29g carbohydrate, 1g fiber, 27g protein.