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Peppery Beef Stir-Fry Recipe

Peppery Beef Stir-Fry Recipe

"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. YIELD:6 servings

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

  • 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.

Nutritional Facts

1-1/3 cup: 388 calories, 12g fat (3g saturated fat), 67mg cholesterol, 879mg sodium, 36g carbohydrate (0 sugars, 3g fiber), 33g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 vegetable, 1 fat.

Reviews for Peppery Beef Stir-Fry

Sort By :
MY REVIEW
rosas85 User ID: 7936960 54913
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!"

MY REVIEW
Willis01 User ID: 7092206 127111
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."

MY REVIEW
Alice Leonetti User ID: 4917956 93044
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."

MY REVIEW
heidilovesicecream User ID: 2963575 129716
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!"

MY REVIEW
dingdawn User ID: 225944 139347
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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Wine Pairings

Full-Bodied Red Wine

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