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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Received from a friend. Weight Watchers Calories- 405 total fat- 5 grams 8 WW points Ingredients:
1 lb lean boneless sirloin steak, about 1/2 inch thick |
1/2 lb snap pea pods |
1 cup baby carrots, cut into 1/4 inch sticks |
1 (9 ounce) package refrigerated fresh linguine, cut into 2 inch pieces |
2 teaspoons cornstarch |
1 teaspoon sugar |
2 teaspoons cold water |
1/3 cup chicken broth |
1 tablespoon soy sauce |
4 garlic cloves, minced |
2 teaspoons minced fresh gingerroot |
1/2 cup thinly sliced red onion |
Directions:
1. Remove fat from beef and cut beef into strips about 1 1/2 x 1/4 inch thick.
2. Heat 2 quarts of water to boiling and add pasta, pea pods, and carrots.
3. Boil 2 or 3 minutes, just until linguine is done; drain.
4. Mix cornstarch, sugar and cold water.
5. Mix broth, soy sauce, garlic and gingerroot; stir in cornstarch mixture.
6. Spray a nonstick wok or skillet with cooking spray; heat over medium heat until hot.
7. Add beef and onion; stir fry until beef is no longer pink.
8. Stir broth mixture into beef mixture.
9. Add remaining ingredients and cook 2 minutes or until hot.
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