Asian Style Beef And Vegetables

PREP 5 MIN  COOK 15 MIN SERVES 4

4 ounces spaghetti
1/2 cup water
3 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1/2 teaspoon ground black pepper
1/8 teaspoon ground red pepper
Nonstick cooking spray
1 cup fresh or frozen pea pods, halved crosswise
1/2 cup chopped green or red sweet pepper
1 clove garlic, minced
1 cup sliced fresh mushrooms
1 tablespoon cooking oil
3/4 pound lean boneless beef, cut into thin bite-size strips

1. Cook spaghetti according to package directions. Drain well and keep warm.

2. Meanwhile, for sauce, in a small bowl stir together water, soy sauce, cornstarch, black pepper, and red pepper. Set aside.

3. Spray a cold wok or large skillet with nonstick spray. Heat over medium-high heat. Add pea pods, green or red sweet pepper and garlic, stir-fry 1 minute. Add mushrooms; stir-fry 1 to 2 minutes more or until vegetables are tender. Remove vegetables from wok.

4. Add oil to wok. Stir-fry beef in hot oil for 3 to 4 minutes or until done. Push beef to sides of wok. Stir sauce and pour into the center of 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.


PER SERVING: Calories 304, Carbs 28 g, Fat 10 g, Fiber 2 g, Protein 25 g
PointPlus Value: 8

Simple and easy to make and was good too!! The "Ground Red Pepper" added just enough kick to the recipe to add that pizazz needed.