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Peppery Beef Stir-Fry

 Peppery Beef Stir-Fry
"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.
6 ServingsPrep/Total Time: 25 min.


  • 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


  • 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

2 of 2

Peppery Beef Stir-Fry (continued)

Directions (continued)

  • and stir for 2 minutes or until thickened. Stir in beef and
  • linguine; heat through. Yield: 6 servings.
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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.