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Ingredients
- 1 (8.0 ounce package) uncooked linguine pasta
- 1 (tablespoon) cornstarch
- 1 (teaspoon) black pepper
- 1/4 (teaspoon) cayenne pepper
- 1 (cup) water
- 1/2 (cup) reduced-sodium soy sauce
- 1 1/2 (pound) beef top sirloin steak, boneless, cut into thin strips
- 2 (tablespoon) canola oil
- 1/2 (cup) julienned green pepper
- 1/2 (cup) julienned red bell pepper
- 2 garlic cloves, minced
- 2 (cup) fresh or frozen snow peas, halved if large
- 2 (cup) 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.
- 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 and serve.
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