Close
Ingredients
| pasta (spaghettini): 4 oz |
| water: 1/2 cup |
| soy sauce: 1 Tbl |
| cornstarch: 2 tsp |
| black pepper: 1/2 tsp |
| red pepper flakes: 1/8 tsp |
| frozen peas: 1 cup |
| red sweet peppers (chopped): 1/2 cup |
| garlic: 1 clove |
| white mushrooms (sliced): 1 cup |
| olive oil: 1 tsp |
Peppery beef and vegetables
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
4 serving(s)
Tags
1. Cook spaghettini 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 spaghettini. Makes 4 servings.