Beef Vegetable Stir Fry

By lindaauman

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

Adapted from keyingredient.com

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.