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Peppery Beef and Vegetables

Makes: 4 servings
Start to Finish 25 mins
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)
  • Servings Per Recipe 4,
  • cal. (kcal) 304,
  • Fat, total (g) 10,
  • chol. (mg) 34,
  • sat. fat (g) 3,
  • carb. (g) 28,
  • fiber (g) 2,
  • pro. (g) 25,
  • vit. A (IU) 194,
  • vit. C (mg) 28,
  • sodium (mg) 482,
  • calcium (mg) 30,
  • iron (mg) 3,
  • Vegetables () 1,
  • Starch () 2,
  • Lean Meat () 3,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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