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

Peppery Beef Stir-Fry Recipe

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"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.
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings


  • 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

Nutritional Facts

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.


  1. 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.
  2. 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.
  3. 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.
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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Reviewed Aug. 16, 2014

"I have made this more than once. I've had to play with the amount of pepper I use depending on who I am making it for. Everyone likes it! A little spicy but just enough. Great recipe!"

Reviewed Jun. 4, 2014

"I have never had a stir fry before so I had no idea what to expect, I am so glad this was my first! I love this recipe, it's fabulous! I didn't use the mushrooms because my husband & I don't like them otherwise I followed exactly as written & it turned out perfect! My husband & I love spicy food, this is spicy without being too hot. This has definitely been added to our menu! Next time I think I will use beef broth instead of water but that's my only change."

Reviewed Feb. 1, 2011

"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 Jun. 26, 2008

"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 Jun. 23, 2008

"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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