What's for Dinner? Peppery Beef and Vegetables

Peppery Beef and Vegetables

** We make this one all the time.

Recipe from "BH&G New Dieters Cookbook" 

  

Ingredients:

• 12oz lean boneless beef
• 4 oz packaged dried linguini (used spaghetti noodles)
• ½ cup low-sod soy sauce
• 2 tbsp corn starch
• 1/2 tsp black pepper
• 1/8 tsp ground red pepper
• 1 glove garlic, minced
• 1 cup fresh or frozen pea pods (we use broccoli)
  
• ½ cup chopped green or red peppers (we omit because Joe doesn't like)
  
• 1 cup sliced fresh mushrooms
• 1 tbsp cooking oil

Directions:

1. Cut beef into bite size strips. Set aside.
2. Cook pasta, omit oil and salt. Drain well, keep warm.
3. For sauce – Stir together soy sauce, cornstarch, peppers – black and red, and ½ cup of water. Set aside.
4. Spray wok. Preheat over med-high heat. Add garlic, cook for 30 sec. Add pea pos and red/green peppers – cook for 1 minute. Add mushrooms – cook for 1-2 minutes more or until vegetables are crisp-tender. Remove veg from wok.
5. Add oil to wok. Stir-fry beef in hot oil for 3 minutes or until done. Push beef aside, pour sauce into center of wok. Cook and stir until bubbled and thickened. Return vegetables and cook for 2 more minutes. Toss with pasta.
 

Nutritional Information: 302 cal, 8 fat, 1g fiber