Peppery Beef & Vegetables - 28g Carbs, 2g Fiber
From: Better Homes and Gardens
Start to Finish: 25 minutes
4 oz spaghettini
1/2 cup water
3 Tbsp reduced-sodium soy sauce
2 tsp cornstarch
1/2 tsp ground black pepper
1/8 tsp 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 Tbsp cooking oil
3/4 lb lean boneless beef, cut into thin bite-size strips
Cook spaghettini according to package directions. Drain well and
keep warm.
Meanwhile, for sauce, in a small bowl stir together water, soy sauce,
cornstarch, black pepper, and red pepper. Set aside.
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.
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 spaghettini.
Makes 4 servings
Nutrition facts per serving:
304 Calories, 10g Total Fat, 3g Saturated Fat, 34mg Cholesterol,
482mg Sodium, 28g Carbs, 2g Fiber, 25g Protein, 47% Vitamin C,
3% Calcium, 16% Iron
Exchanges:
1 1/2 Starch, 1 Vegetables, 2 1/2 Lean Meat, 1/2 Fat