Peppery Beef and Vegetables

Ingredients

• 4 oz. spaghettini
• 1/2 cup water
• 3 tablespoons soy sauce
• 2 teaspoons cornstarch
• 1/2 teaspoon black pepper
• 1/8 teaspoon ground cayenne pepper
• Nonstick cooking spray
• 1 cup fresh or frozen pea pods (thawed)halved lengthwise
• 1/2 cup chopped red or green bell pepper
• 1 clove garlic, minced
• 1 cup sliced fresh mushrooms
• 1 tablespoon cooking oil
• 3/4 lb. lean boneless beef, cut into thin strips

Directions

1. Cook Spaghettini according to package directions. Drain well and keep warm.
2. For sauce: in a small bowl stir together water, soy sauce, cornstarch, black and red peppers. Set aside.
3. Spray a cold skillet with a nonstick spray. Heat over medium high heat. Add pea pods, bell pepper and garlic and quick fry for 1 minute. Add mushrooms and quick fry 1-2 minutes more or until vegetables are tender. Remove vegetables from skillet.
4. Add 1 tablespoon oil to skillet and heat to medium high. Quick fry beef for 3-4 minutes or until done. Push beef to side of skillet.
5. Stir sauce and pour in skillet. Cook and stir until thickened and bubbly.
6. Return vegetables to skillet, stir and heat through.
7. Toss with Spaghettini