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.

7,767views
8 users rated this recipe an average rating of 3.5
  • Makes: 4 servings
  • Start to Finish: 25 mins
Rate me!


Peppery Beef and Vegetables
Ingredients
4
ounces spaghettini
1/2
cup water
3
tablespoons reduced-sodium soy sauce
2
teaspoons cornstarch
1/2
teaspoon ground black pepper
1/8
teaspoon ground red pepper
 
Nonstick cooking spray
1
cup fresh or frozen pea pods, halved crosswise
1/2
cup chopped green or red sweet pepper
1
clove garlic, minced
1
cup sliced fresh mushrooms
1
tablespoon cooking oil
3/4
pound lean boneless beef, cut into thin bite-size strips
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
Your Comment:
close
X