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Peppery Beef Stir-Fry

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 boneless beef 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

Printed from tasteofhome.com Oct 6, 2008

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Peppery Beef Stir-Fry cont.

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.