Wednesday, September 9, 2009


MMMM So good! I found this recipe in Taste of Home magazine. It is quite similar to my Pepper Steak recipe, but I think this is more richer...with just enough kick with the Cayenne Pepper! I served this over Basmati rice. Enjoy ;)

~8 ounces uncooked linguine (I served over Basmati Rice)
~1 tablespoon cornstarch
~1 teaspoon pepper
~1/4 teaspoon cayenne pepper (I didn't have so I used Chili Powder)
~1 cup water
~1/2 cup reduced-sodium soy sauce
~1-1/2 pounds boneless beef 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 (I omitted and added onion)
~2 cups sliced fresh mushrooms

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.

Nutrition Facts
One serving:
(1-1/3 cups)
12 g
Saturated Fat:
3 g
67 mg
879 mg
36 g
3 g
33 g
Diabetic Exchange:
3 lean meat, 2 starch, 1 vegetable, 1 fat.

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