Peppery Beef and Vegetables(Low Cholesterol and Low-Fat)
Peppery Beef And Vegetables(Low Cholesterol And Low-Fat) is an moderately easy dinner. Made with 4 oz. spaghetti, 1/2 c. water, 1/4 c. low-sodium soy sauce, 2 tsp. cornstarch and 1/2 tsp. pepper, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
Cook spaghetti according to package directions.
For sauce, in a small bowl, stir together water, soy sauce, cornstarch, pepper and red pepper.
Set aside.
Add 1 tablespoon oil to skillet or wok.
Heat over medium-high heat.
Add garlic and stir-fry for 30 seconds.
Add pea pods and red pepper; stir-fry 1 minute.
Add mushrooms.
Stir-fry 1 to 2 minutes.
Remove vegetables from wok. Add 1 tablespoon oil to wok.
Stir-fry beef in hot oil for 3 to 4 minutes or until done.
Push beef to the side of pan.
Stir sauce and pour into the center of the wok.
Cook and stir until thickened and bubbly.
Return vegetables to wok; cook and stir all ingredients 1 minute.
Toss with spaghetti.
Makes 4 servings.
π· Perfect Pairings
Complete your meal with these
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