Beef Vegetable

Nutritional Info Per Serving: Calories 304, Carbs 28 g, Fat 10 g, Fiber 2 g, Protein 25 g Points Plus+ 8 Per Serving

Photo by Julie W.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    ounces spaghetti

  • 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 spaghetti 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 spaghetti. Makes 4 servings.

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