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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

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

Printed from tasteofhome.com Oct 6, 2008

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Peppery Beef Stir-Fry cont.

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.