Peppery Beef Stir-Fry
Need a dairy free main course? Peppery Beef Stir-Fry could be a tremendous recipe to try. One portion of this dish contains around 25g of protein, 8g of fat, and a total of 324 calories. This recipe serves 6. For $2.59 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. If you have linguine, snow peas, cayenne pepper, and a few other ingredients on hand, you can make it. This recipe from Taste of Home has 51 fans. From preparation to the plate, this recipe takes approximately 25 minutes. Overall, this recipe earns a great spoonacular score of 81%. If you like this recipe, you might also like recipes such as Fresh Vegetable Stir-Fry with Peppery Orange Beef, Nat's easy peppery Beef Broccoli Stir Fry, and Beef Chow Fun (Beef & Noodle Stir Fry).
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
1-1/2 pounds beef top sirloin steak, cut into thin strips
2 tablespoons canola oil
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch
2 cups sliced fresh mushrooms
2 to 3 garlic cloves, minced
1/2 cup julienned green pepper
8 ounces uncooked linguine
1/2 cup reduced-sodium soy sauce
1 teaspoon pepper
1/2 cup julienned sweet red pepper
2 cups fresh or frozen snow peas, thawed and halved
1 cup water
Equipment:
bowl
slotted spoon
frying pan
wok
Cooking instruction summary:
Directions 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. Yield: 6 servings. Originally published as Peppery Beef Stir-Fry in Light & TastyJune/July 2003, p45 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. Print Add to Recipe Box Email a Friend
Step by step:
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.
3. Add the peppers and garlic; stir-fry for 1 minute.
4. Add the snow peas and mushrooms; stir-fry for 2-3 minutes or until vegetables are crisp-tender.
5. 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 Information:
covered percent of daily need
