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Peppery Beef Stir-Fry

"This is a great dish for guests because you can easily do the prep work in advance. Everyone asks me for the recipe," writes Karla Hanson of Monona, Iowa.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

Ingredients

  • 8 ounces uncooked linguine
  • 1 tablespoon cornstarch
  • 1 teaspoon pepper
  • 1/4 teaspoon cayenne pepper
  • 1 cup water
  • 1/2 cup reduced-sodium soy sauce
  • 1-1/2 pounds beef top sirloin steak, cut into thin strips
  • 2 tablespoons canola oil
  • 1/2 cup julienned green pepper
  • 1/2 cup julienned sweet red pepper
  • 2 to 3 garlic cloves, minced
  • 2 cups fresh or frozen snow peas, thawed and halved
  • 2 cups sliced fresh mushrooms

Directions

  • Cook linguine according to package directions; drain. In a small bowl, combine the cornstarch, pepper and cayenne. Stir in water and soy sauce until smooth; set aside.
  • In a large nonstick skillet or wok, stir-fry beef in hot oil for 4-5 minutes or until no longer pink. Using a slotted spoon, remove meat and set aside. Add the peppers and garlic; stir-fry for 1 minute. Add the snow peas and mushrooms; stir-fry for 2-3 minutes or until vegetables are crisp-tender.
  • Stir soy sauce mixture and add to vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in beef and linguine; heat through.
Nutrition Facts
1-1/3 cups: 388 calories, 12g fat (3g saturated fat), 67mg cholesterol, 879mg sodium, 36g carbohydrate (0 sugars, 3g fiber), 33g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.
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