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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.
  • 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


  • 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.
Nutrition Facts
1-1/3 cups: 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.
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Average Rating:
  • No_Time_To_Cook
    Sep 16, 2020

    Very good... Although since I was unable to find snow peas, I used a frozen vegetable mix of broccoli, carrots, pea pods, and water chestnuts. And yes, a bit spicy, but not too much. I will definitely make again.

  • rosas85
    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!

  • Willis01
    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.

  • rlross
    Jan 25, 2013

    No comment left

  • Alice Leonetti
    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.

  • justmbeth
    Dec 21, 2008

    No comment left

  • heidilovesicecream
    Jun 26, 2008

    I made a less-spicy chicken version using the following changes:1/2 tsp pepper instead of 1 tsp1/4 tsp paprika instead of cayenne pepper1/4 instead of 1/2 c. soy saucethinly sliced chicken instead of beeffrozen Asian vegetable mix and frozen peas instead of fresh snow peas and mushroomsIt was delicious!

  • dingdawn
    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.

  • kaadpi
    Oct 29, 2006

    No comment left