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Peppery Beef and Vegetables

This low-calorie recipe boasts plenty of Asian-inspired flavors. Beef and pea pods meet a peppery sauce and are tossed with strands of pasta.

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3.5 by 9 people
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  • Makes: 4 servings
  • Start to Finish: 25 mins

Peppery Beef and Vegetables

Directions

  1. Cook spaghettini according to package directions. Drain well and keep warm.
  2. Meanwhile, for sauce, in a small bowl stir together water, soy sauce, cornstarch, black pepper, and red pepper. Set aside.
  3. Spray a cold wok or large skillet with nonstick spray. Heat over medium-high heat. Add pea pods, green or red sweet pepper and garlic, stir-fry 1 minute. Add mushrooms; stir-fry 1 to 2 minutes more or until vegetables are tender. Remove vegetables from wok.
  4. Add oil to wok. Stir-fry beef in hot oil for 3 to 4 minutes or until done. Push beef to sides 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 all ingredients 1 minute. Toss with spaghettini. Makes 4 servings.

Nutrition Facts (Peppery Beef and Vegetables)

  • Per serving:
  • 304 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 34 mg chol.,
  • 482 mg sodium,
  • 28 g carb.,
  • 2 g fiber,
  • 25 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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