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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book
Peppery Beef and Vegetables
- 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
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.
- 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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