Peppery Beef Stir-Fry Recipe

Peppery Beef Stir-Fry Recipe Peppery Beef Stir-Fry Recipe photo by Taste of Home Rating 5

"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.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Peppery Beef Stir-Fry Recipe
  • Prep/Total Time: 25 min.
  • Yield: 6 Servings
10 15 25

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. Yield: 6 servings.

Nutritional Analysis: One serving (1-1/3 cups) equals 388 calories, 12 g fat (3 g saturated fat), 67 mg cholesterol, 879 mg sodium, 36 g carbohydrate, 3 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Originally published as Peppery Beef Stir-Fry in Light & Tasty June/July 2003, p45

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Peppery Beef Stir-Fry

Peppery Beef Stir-Fry Recipe

Peppery Beef Stir-Fry

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

(1-3) of 3 reviews

Reviewed on Feb. 01, 2011 by Alice Leonetti

Excellent flavor - just a hint of heat. However, I used beef broth in place of the water, and added an onion, cut julienne like the peppers.

Reviewed on Jun. 26, 2008 by heidilovesicecream

I made a less-spicy chicken version using the following changes:

1/2 tsp pepper instead of 1 tsp

1/4 tsp paprika instead of cayenne pepper

1/4 instead of 1/2 c. soy sauce

thinly sliced chicken instead of beef

frozen Asian vegetable mix and frozen peas instead of fresh snow peas and mushrooms

It was delicious!

Reviewed on Jun. 23, 2008 by dingdawn

two words for this recipe, YUM ME!! We loved it. I added one can of low sodium beef broth to make a little extra sauce/gravy.

 
 

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