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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is a great dish for guests because you can easily do the prep work in advance. Everyone asks me for the recipe, writes Karla Hanson of Monona, Iowa. Ingredients:
8 ounces uncooked linguine |
1 tablespoon cornstarch |
1 teaspoon pepper |
1/4 teaspoon cayenne pepper |
1 cup water |
1/2 cup reduced-sodium soy sauce |
1-1/2 pounds beef top sirloin steak, cut into thin strips |
2 tablespoons canola oil |
1/2 cup julienned green pepper |
1/2 cup julienned sweet red pepper |
2 to 3 garlic cloves, minced |
2 cups fresh or frozen snow peas, thawed and halved |
2 cups sliced fresh mushrooms |
Directions:
1. 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.
2. 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 or until vegetables are crisp-tender.
3. 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. Yield: 6 servings.
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