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Beef Vegetable

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


Points Plus+ 8 Per Serving

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Rate this recipe 4.8/5 (5 Votes)

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

Details

Servings 4

Preparation

Step 1

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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